750g bread flour
200g whole wheat
50g rye
180g levain
825g water
20g salt
6 hr levain build and a 3 hr autolyse (with only 750g of water). Mixed in the levain when it peaked along with 25g of reserved water and 30 mins later mixed in salt and 50g of reserved water.
Coil folds every hour for four hours and then an extra thirty minutes before bench shape followed by another 15 minutes and then final shape. Cold proofed in fridge for 18 hours.
Still working on shaping and handling dough at this level of hydration. It felt smooth and supple but was very close to being difficult to handle. Turned out beautifully in the end. This loaf went to a dear friend for her birthday during a particularly difficult year.
by Upper-Fan-6173
5 Comments
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I wish I had a friend like you. Great job !
I have my 1st +80% hydration bread in the fridge right now and am looking forward to baking them this evening.
Agree with what you said about being close to beyond difficult to handle and nervous to see of they’ve held / will hold their shape!
Also curious how you got the contrast in colour. Did you flour before slicing??
bake in cast iron casserole or without? how do u get the 2 colour yin yan sourdough?