Don’t be afraid to make up your scoring as you go along.
Don’t be afraid to make up your scoring as you go along.
by HERSKO
5 Comments
HERSKO
600g of water
1000g of reg white flour
~200g of fed starter
10g of reg salt
~5g of sea salt
~5g of himalayin salt
pumpkin seeds on bottom
Process: – Feed starter Wednesday morning. 100g of starter, 100g of water, 100g of flour
– ~~Make leaven Wednesday night: 30g of fed starter, 100g of water, 100g of flour~~
– I was too tired to make the leaven Wednesday nigh, so i just left it out and early Thursday morning i made a rushed leaven by doing the ~40g/start, 100g/water, 100g/flour and then putting it in the oven with the light on. This makes my oven warm and speeds up the fermentation process.
– Thursday ~~morning~~ afternoon mix the leaven (should be ~200g) with ~600g of water (if you use more expensive or whole wheat flour use more water) and 1,000g of flour. I just use cheap walmart flour.
– Fermento-leze for ~45 min then mix in 20g of salt and work dough for ~10 min. (you can use any type of salt)
– I usually fold it twice at ~45 minute intervals
– Thursday night divide dough, shape, and place in baskets. Put seeds on bottom of still sticky dough. Place baskets in fridge.
– Friday: pre-heat oven to 500 with bottom of dutch oven. Place dough on parchment paper, cut in design, and place in dutch oven with the lid on.
– Let cook at 500 with lid on for 21 minutes, then take lid off and lower to 450 for an additional 26 minutes or until you like the color of the outside.
happierdaze1202
Love the swirl!!!
zippychick78
Picture 4 is giving me Jack Skellington vibes 🎃 💀 🎅 🔥
Upstairs_Cicada4784
Fabulous
nisfornike
Awesome. How do you get such thick crust pre scoring? Is it just the hydration?
5 Comments
600g of water
1000g of reg white flour
~200g of fed starter
10g of reg salt
~5g of sea salt
~5g of himalayin salt
pumpkin seeds on bottom
Process:
– Feed starter Wednesday morning. 100g of starter, 100g of water, 100g of flour
– ~~Make leaven Wednesday night: 30g of fed starter, 100g of water, 100g of flour~~
– I was too tired to make the leaven Wednesday nigh, so i just left it out and early Thursday morning i made a rushed leaven by doing the ~40g/start, 100g/water, 100g/flour and then putting it in the oven with the light on. This makes my oven warm and speeds up the fermentation process.
– Thursday ~~morning~~ afternoon mix the leaven (should be ~200g) with ~600g of water (if you use more expensive or whole wheat flour use more water) and 1,000g of flour. I just use cheap walmart flour.
– Fermento-leze for ~45 min then mix in 20g of salt and work dough for ~10 min. (you can use any type of salt)
– I usually fold it twice at ~45 minute intervals
– Thursday night divide dough, shape, and place in baskets. Put seeds on bottom of still sticky dough. Place baskets in fridge.
– Friday: pre-heat oven to 500 with bottom of dutch oven. Place dough on parchment paper, cut in design, and place in dutch oven with the lid on.
– Let cook at 500 with lid on for 21 minutes, then take lid off and lower to 450 for an additional 26 minutes or until you like the color of the outside.
Love the swirl!!!
Picture 4 is giving me Jack Skellington vibes 🎃 💀 🎅 🔥
Fabulous
Awesome. How do you get such thick crust pre scoring? Is it just the hydration?