Does anyone else deal with back pain after doing bigger bakes?

Recipe for the pictured loaves scaled to two loaves:

850g Cairnspring Mills Trailblazer T85 Flour
75g Rye Flour
50g Cairnspring Mills Whole Wheat Expresso
25g Spelt Flour
750g Water
200g Levain
25g Salt

The rye and whole wheat bring some great flavor. I found T85 flour a bit difficult to work with on its own, and Rye adds a nice feel to the dough, while the small amount of spelt adds the perfect extensibility for gluten development. The bitter nature of these flours called for a bit more salt than the standard white loaf. This is my favorite loaf.

by Zentij

3 Comments

  1. I’ll add my process as well.

    Autolyse for one hour, reserving 50g water

    Place salt on dough and bassinage with levain/remaining water mixture

    Do some initial stretch and folds right away to build some initial strength to compliment the autolyse. This helps a lot with the T85 flour and accompanying whole grains.

    Do three more sets of stretch and folds 30 minutes apart followed by two sets of coil folds. I place my dough into a Cambro after the last set.

    Bulk ferment to 25-30%

    Preshape, rest 20-30 minutes, shape. Place into bannetons and place in fridge. If you feel you may need more proofing, let them sit at room temp in bannetons for about 30 minutes.

    After 8-12 hours, preheat the oven to 500f with Dutch oven inside and set a timer for 45 minutes. After scoring and placing dough into the Dutch oven, bake at 450 for 20 minutes with the lid on. Take the lid off and set a timer for 25 minutes. When the timer hits 18, put a baking sheet on the bottom rack to prevent burning on the bottom.

    This should result in a tastefully dark loaf with great flavor.

  2. Worth-Researcher-776

    Well, this is very exciting. Great job.

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