Liquid starter has been working like a charm.
Recipe:
280g W700 flour
140g W1600 flour
80g R500 rye flour
275g water
75g liquid starter
10g salt
Kneaded twice (before and after adding salt, used bench slap and fold knead)
Rested 30 mins, followed by wet bench lamination, for a total of 5 times
Ferment 10 hours, then cold ferment 12 hours
20mins covered at 250C, then 17 minutes uncovered at 230C
by West-Chemist-9219
2 Comments
Nice loaf. Incidentally, you can usually just drag the tip of your knife through when you get to the bottom crust to score it, and just snap your slice off, instead of having to turn the loaf and saw through. It’s a little safer, easier, and will spare your knife on the difficult to sharpen serrations, extending its lifespan. It also reduces the risk of sawing your cutting board when taking low, flat strokes.
How do you get those beautiful circles around your boule? Is it from the banneton basket? And do you flour before or after scoring to get such gorgeous coloring?