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.
Neat-Design-6977
Looks great for a first timer. I hope you enjoy it.
6 Comments
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.
Looks great for a first timer. I hope you enjoy it.
They look great especially for a beginner
Looks yummy
They look like ghosts. Yummy ghosts
Wow that’s an amazing first attempt!