I’m sad because I typed everything and it disappeared.
Recipe is :
-500gr of bread flour (I usually mix 420gr of bread flour and 80gr of spell (?) flour)
-360gr of water
-90 to 120gr of levain, I use more in the winter
-13gr of salt
This time around I did an autolyse, after 30min I added the levain, mixed it well then added the salt, waited 30min then started to stretch and fold every 20min – 3 times total.
Let it bulk ferment in the oven with the light on for 4 hours or so then shaped and put back to ferment for 40min in the oven. I put it in the fridge for 10 /11 hours and then baked at 250°C for 25 min or and then lowered to 235°C for the remaining 10min.
I use a pizza steel and I add boiling water at the bottom of my oven.
My 4 or 5 last loaves were rather flat (but still got nice crumbs) so I was kinda disappointed but it was probably due to season’s change and also I used walnuts. This time around I didn’t add anything to the bread and i’m back to my usual great -to me- loaf.
I feed my levain once every 10 days or so and always 1:2:2. This time around I actually fed it for 3 days to strengthen it but usually I just feed it thrice and then use it.
1 Comment
I’m sad because I typed everything and it disappeared.
Recipe is :
-500gr of bread flour (I usually mix 420gr of bread flour and 80gr of spell (?) flour)
-360gr of water
-90 to 120gr of levain, I use more in the winter
-13gr of salt
This time around I did an autolyse, after 30min I added the levain, mixed it well then added the salt, waited 30min then started to stretch and fold every 20min – 3 times total.
Let it bulk ferment in the oven with the light on for 4 hours or so then shaped and put back to ferment for 40min in the oven. I put it in the fridge for 10 /11 hours and then baked at 250°C for 25 min or and then lowered to 235°C for the remaining 10min.
I use a pizza steel and I add boiling water at the bottom of my oven.
My 4 or 5 last loaves were rather flat (but still got nice crumbs) so I was kinda disappointed but it was probably due to season’s change and also I used walnuts. This time around I didn’t add anything to the bread and i’m back to my usual great -to me- loaf.
I feed my levain once every 10 days or so and always 1:2:2. This time around I actually fed it for 3 days to strengthen it but usually I just feed it thrice and then use it.