I remember when I first started all I want was the same results and I knew I couldn’t call myself a baker until then. Baked a batch for friends and felt so good to nail it!!
400g BF
50g whole spelt flour
50g whole red and white wheat, rye blend
50g starter
330g water
9g salt
Was lazy so my process was
Mix all ingredients
3 sets of stretch and folds over 1.5 hours
Rest in 83 degree proofing set up for 3.5 hours
Preshape rest 15 minutes
Shape and rest in bannetons 30 minutes
Fridge 30 minutes after shaping for overnight rest
Baked in rofco preheated at 250c
Lower temp after loading to 150c
Steam and bake for 18 min
Release steam raise temp to 220c
Bake for final 20 min.
by soursierra
1 Comment
Do you have a Rofco for baking at home? What size did you get?