Started having more consistent results

I’ve been baking for more of less 10 years now on and off but only very recently i started to feel I can really understand and control the end to end baking process. I feel I have improved the sense of reading the signs of the dough, manipulate environmental conditions, understanding the input and output, what does the feeling of the dough mean etc…

Baking is my passion and I really enjoy stepping aside and watching my wife and kids savoring what I bake for them. I love them to wake up and smell the freshly baked bread. I sometimes wish I can quit my stressful work and open up my bakery and live an ordinary but much happier life.

Anyway, I would like to share with you the latest bread I baked today morning. More than half of it is gone already.

500 gr strong bread flour 370 gr water 10 gr salt 100 gr 1:3:3 rye/bread flour mix starter.

Autolyse water and flour for 1 hour. Mix starter and rest 30 mins. Add salt rest 30 mins. Slap and fold for 20 mins following with 4×45 min stretch and fold. Bench rest for 20 mins. Shape, stich the bottom and cold proof in the fridge for appr 16 hours.

Preheat oven for 30 mins, spray the dough, dust with rice flour, score and put in dutch oven with 2 ice cubes. Bake for 20min lid on 20 min lid off.

This is one of the best breads (look and taste) I have baked and I believe rye starter is the reason.

I like to hear your opinions. Cheers.

by dxbatas