First ever loaves, open to feedback!

by Zestyclose-Raccoon64

6 Comments

  1. Zestyclose-Raccoon64

    I started by creating a levain (15 g starter, 150g water, 150g bread flour) 18 hours before I needed it. However after 18 hours at room temp, my plans changed and I refrigerated the levain for 24 hours. I wasn’t sure if this would work out but I’m glad I tried it instead of starting the process over. 

    The next day, I did autolyse for 2 hours with 680g water, 850g bread flour, 75g einkorn and 75g turkey red (just experimenting with different flours from a local mill). After 2 hours, combined the levain, 20g salt and the autolyse. The course called for combining by “passage en tête” for 10 mins which they describe as: Clip the dough with your thumb and index finger and stack the pieces on top of each other. 

    Next, they call to “soufflage” (basically stretch and fold) the dough for 3-4 mins, then incorporate another 40g water and soufflage for another 5 mins and complete one fold. Rest for 30 mins and then repeat 1 set of folds 5 more times every 30 mins. (So I guess this was the bulk ferment stage for 3 hours?) After the last fold, divide and preshape the dough, let rest 30 mins and then shape and place into bannetons. Allow to ferment at room temp for 1 hour and then 14 hours in the fridge. 

    Baked in a preheated dutch oven at 450 for 20 mins lid on and 20 mins lid off. 

  2. Neat-Design-6977

    Looks great for a first timer. I hope you enjoy it.

  3. Reasonable-Bet9658

    Wow that’s an amazing first attempt!

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