It’s been a few days and I wanted to give this recipe another try to see if I could replicate the results. Safe to say, yes! I was able to get almost the same results a 2nd time, which means I can start messing around with different flours as well!
​
Snippet of the recipe from my last post.
* 300g KA BF * 222g Water * 132g Active starter * 6g salt (plus a little more)
Autolyse flour and water for 4 hours.
Mix with starter and stretch/slap & fold every 30 mins for 1 hr.
Coil fold every 30 mins for 1 hr.
Bulk fermentation (for me) at 68f for 4 hours, then coil fold, then bulk ferment for another 4 hours. (I keep my house colder normally, this amount of time allowed the dough to double)
Pre-shape and bench rest 30 mins, shape and place into banneton.
Cold ferment for 12-16 hours (this is what I’ve always worked with)
Baking:
Preheat oven to 500f with dutch oven for 1 hour.
Remove dutch oven, add ceramic pie weights to bottom. Place and score dough on pie weights.
Place the lid on and place the dutch oven into the oven.
Bake at 460f for 40 mins.
(I still did the 7 minute score, then added the ice cubes, but instead of adding the pie weights right away, I baked the dough on the dutch oven bottom for 7 minutes. Then removed it, added the pie weights and ice cubes and covered. This yielded more initial oven spring, and a softer bottom crust. This loaf got quite the belly going, must take after me.)
Uncover and bake at 460f for 5 mins to brown. (I did with no sheet tray underneath to crisp the bottom a bit more)
mEaynon
This is perfect, thanks for sharing !
Could you please (please !) record yourself when shaping and scoring next time ?
8h total bulk from mix ? Or 10h ?
Did you manage to have this light crumb at lower hydration (say 67%) ?
2 Comments
Hello again!
It’s been a few days and I wanted to give this recipe another try to see if I could replicate the results. Safe to say, yes! I was able to get almost the same results a 2nd time, which means I can start messing around with different flours as well!
​
Snippet of the recipe from my last post.
* 300g KA BF
* 222g Water
* 132g Active starter
* 6g salt (plus a little more)
Autolyse flour and water for 4 hours.
Mix with starter and stretch/slap & fold every 30 mins for 1 hr.
Coil fold every 30 mins for 1 hr.
Bulk fermentation (for me) at 68f for 4 hours, then coil fold, then bulk ferment for another 4 hours. (I keep my house colder normally, this amount of time allowed the dough to double)
Pre-shape and bench rest 30 mins, shape and place into banneton.
Cold ferment for 12-16 hours (this is what I’ve always worked with)
Baking:
Preheat oven to 500f with dutch oven for 1 hour.
Remove dutch oven, add ceramic pie weights to bottom. Place and score dough on pie weights.
Place the lid on and place the dutch oven into the oven.
Bake at 460f for 40 mins.
(I still did the 7 minute score, then added the ice cubes, but instead of adding the pie weights right away, I baked the dough on the dutch oven bottom for 7 minutes. Then removed it, added the pie weights and ice cubes and covered. This yielded more initial oven spring, and a softer bottom crust. This loaf got quite the belly going, must take after me.)
Uncover and bake at 460f for 5 mins to brown. (I did with no sheet tray underneath to crisp the bottom a bit more)
This is perfect, thanks for sharing !
Could you please (please !) record yourself when shaping and scoring next time ?
8h total bulk from mix ? Or 10h ?
Did you manage to have this light crumb at lower hydration (say 67%) ?