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realfurphy
These look amazing!
Do you have any tips or tricks that you’ve learned along the way?
KianOfPersia
For my loaf I have the following ingredients.
350g King Arthur Bread Flour
50g King Arthur Whole Wheat Flour
50g Bob’s Red Mill Dark Rye Flour
11g Sea salt
1/2 teaspoon Bob’s Red Mill Wheat Gluten Flour
1/2 teaspoon diastatic malt powder
300 g warm water
150g ripe starter
I combined everything except the salt into a shaggy dough and let sit for 1 hour to autolyse. After that, I add the salt and combine well until dough is still and gluten is will developed. I’ll let the dough relax for about 15/20 min and do some stretch and folds as well. I’ll probably do this about 2-3 times and the gluten should be very well developed at this point. I let it bulk ferment for 4-5 hours at my 72F kitchen. It should be nice and gassy at this point. I do a final shaping and add it to the shaping bowl and let it ferment at room temp for another 2 or so hours. I then put it in the fridge for the night. In the morning, I prep my oven and Dutch oven to 480f and add my dough loafs cold along with 2 ice cubes for 23 min and remove the top and reduce temp to 450f until nice and brown.
I’m always experimenting on ways to improve and change things up.
4 Comments
**Hello KianOfPersia,**
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These look amazing!
Do you have any tips or tricks that you’ve learned along the way?
For my loaf I have the following ingredients.
350g King Arthur Bread Flour
50g King Arthur Whole Wheat Flour
50g Bob’s Red Mill Dark Rye Flour
11g Sea salt
1/2 teaspoon Bob’s Red Mill Wheat Gluten Flour
1/2 teaspoon diastatic malt powder
300 g warm water
150g ripe starter
I combined everything except the salt into a shaggy dough and let sit for 1 hour to autolyse. After that, I add the salt and combine well until dough is still and gluten is will developed. I’ll let the dough relax for about 15/20 min and do some stretch and folds as well. I’ll probably do this about 2-3 times and the gluten should be very well developed at this point. I let it bulk ferment for 4-5 hours at my 72F kitchen. It should be nice and gassy at this point. I do a final shaping and add it to the shaping bowl and let it ferment at room temp for another 2 or so hours. I then put it in the fridge for the night. In the morning, I prep my oven and Dutch oven to 480f and add my dough loafs cold along with 2 ice cubes for 23 min and remove the top and reduce temp to 450f until nice and brown.
I’m always experimenting on ways to improve and change things up.
how long do you bake the focaccia for?