First loaf vs now (8th??) What a difference lamination makes!by bugsghost 1 Comment bugsghost 1 year ago Recipe:360g (75%) King Arthur’s all purpose72g (15%) Whole Foods whole wheat48g (10%) King Arthur’s medium rye10g saltAt 75% hydration (360g water) combine all flours and autolyse ~45 minAdded levain (96g), performed stretch and fold and then 3 laminations about 45 minutes apartProofed two hours on the counter, then overnight in fridgeBaked at 450 F for 25 min covered and then 25 min uncoveredWrite A CommentYou must be logged in to post a comment.
bugsghost 1 year ago Recipe:360g (75%) King Arthur’s all purpose72g (15%) Whole Foods whole wheat48g (10%) King Arthur’s medium rye10g saltAt 75% hydration (360g water) combine all flours and autolyse ~45 minAdded levain (96g), performed stretch and fold and then 3 laminations about 45 minutes apartProofed two hours on the counter, then overnight in fridgeBaked at 450 F for 25 min covered and then 25 min uncovered
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Recipe:
360g (75%) King Arthur’s all purpose
72g (15%) Whole Foods whole wheat
48g (10%) King Arthur’s medium rye
10g salt
At 75% hydration (360g water) combine all flours and autolyse ~45 min
Added levain (96g), performed stretch and fold and then 3 laminations about 45 minutes apart
Proofed two hours on the counter, then overnight in fridge
Baked at 450 F for 25 min covered and then 25 min uncovered