285g flour (Bob's red mill)
15g rye (t170)
230g water
6g salt
60g starter (fed with 50% bread flour, 25% rye, 25% whole wheat at a 1:1:1 ratio)
~60-90g inclusions if any
Aircon temp: 26°C (turned on when I feed)
Total bulk fermentation time not including autolyse: ~5h 20m
Feed starter
Wait 2h 30m
Autolyse 1 hour
Mix in starter
Rest 15 minutes
Mix salt
Rest 15 minutes
Fold into itself
Transfer to baking mat
Bench folds
Rest 30 minutes
Laminate (+ mix inclusions if any)
Transfer to greased dish
Rest 45 minutes
3x Coil folds at 45 minute intervals
Bulk ferment 1 hour
Shaping
Rest 20 minutes in banneton
Put in fridge in zip lock bag
Bake next morning:
Preheat oven for 1 hour (with Dutch oven)
Take dough out of fridge
Transfer to baking paper
Brush off flour
Score
Spray surface with water
Put in dutch oven
Cover and put in oven
230°C for 30 minutes with lid
220°C for 5 minutes
by OkQuantity1854
2 Comments
Since Reddit always messes up the text formatting, here’s the recipe more readable:
* 285g flour (Bob’s red mill)
* 15g rye (t170)
* 230g water
* 6g salt
* 60g starter (fed with 50% bread flour, 25% rye, 25% whole wheat at a 1:1:1 ratio)
* ~60-90g inclusions if any
Aircon temp: 26°C (turned on when I feed)
Total bulk fermentation time not including autolyse: 5h 20m
* Feed starter
* Wait 2h 30m
* Autolyse 1 hour
* Mix in starter
* Rest 15 minutes
* Mix salt
* Rest 15 minutes
* Fold into itself
* Transfer to baking mat
* Bench folds
* Rest 30 minutes
* Laminate (+ mix inclusions if any)
* Transfer to greased dish
* Rest 45 minutes
* 3x Coil folds at 45 minute intervals
* Bulk ferment 1 hour
* Shaping
* Rest 20 minutes in banneton
* Put in fridge in zip lock bag
Bake next morning:
* Preheat oven for 1 hour (with Dutch oven)
* Take dough out of fridge
* Transfer to baking paper
* Brush off flour
* Score
* Spray surface with water
* Put in dutch oven
* Cover and put in oven
* 230°C for 30 minutes with lid
* 220°C for 5 minutes
I bet your house smelt amazing