This is my 5th or 6th attempt and I finally got an ear, starter is 3 weeks old and I couldn't not share! Crumb could be more open, but honestly I'm not mad.
Using a banneton vs bowl with tea towel made a massive difference to the proof.
I'll add recipe in the comments. What you you all think?
by m3tolli
5 Comments
Recipe for this loaf incase others were curious.
Day before:
Morning;
Levain – 60g starter, 80g flour (50:50 rye and plain/ AP), 80g water
Evening (5/6pm latest);
Autolyse 1hr – 100g wholewheat bread flour, 350g plain flour, 260g water (65% target hydration)
Add 200g levain, salt until combined in mixer
Transfer to 30deg oven and BF for 2 hours, SBFs at 30mins and 1hr in
Shape and place in Banneton for 1.5hrs then put in fridge to rest overnight
Next Morning:
Remove from Banneton onto parchment paper
Score then bake in Dutch oven 250°C for 20mins with water sprayed into sides
Remove lid, reduce to 240°C and bake a further 25mins
Celebrate only when you deliver consistently:)
Interesting that you’d prefer the crumb to be more open. I’m fairly new to baking but this is what I think of as being a nice consistent density. Do you think a more open crumb would have a nicer texture?
Looks great! What’s your reason behind bulk fermenting at 30degrees and relatively short? Have you had bad experiences fermenting longer?
Coming along nice day keep up the good work