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Henri_de_LaMonde
Beautiful!
TweedleDoodah
That looks really good. The ripping on top indicates that it can use a bit more gluten development. But hey.. if I was able to produces this kind of loaves, that wouldn’t bother me at all 🤷♂️
Mix all at 10 min low speed. Rest 30 minutes. High speed until it passes windowpane test and about 26-27 degrees dough temp. Think it was around 6-7 minutes. Into a plastic container. Kept the dough in a pretty warm place as i was in a hurry. 1 coilfold. 2,5 hours bulk. Preshape, 30 minutes rest, final shape and into the banneton. Fridge for 14 hours and baked it on a steel plate. I use a sprinkler to keep the surface hydrated the first 15 minutes. Think it works better than trying to make steam with stones or whatever method i tried. Also pretty hard to do many of them in a dutch oven.
13 Comments
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Beautiful!
That looks really good. The ripping on top indicates that it can use a bit more gluten development. But hey.. if I was able to produces this kind of loaves, that wouldn’t bother me at all 🤷♂️
I think yes, therefore I am.
Looks great, how does it taste?
Beautifully done!
Looks amazing! Nice job OP
Stunning
Instructions?
Hey could you add the process for us?
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beautiful beautiful beautiful!!
Instructions:
Mix all at 10 min low speed. Rest 30 minutes. High speed until it passes windowpane test and about 26-27 degrees dough temp. Think it was around 6-7 minutes. Into a plastic container. Kept the dough in a pretty warm place as i was in a hurry. 1 coilfold. 2,5 hours bulk. Preshape, 30 minutes rest, final shape and into the banneton. Fridge for 14 hours and baked it on a steel plate. I use a sprinkler to keep the surface hydrated the first 15 minutes. Think it works better than trying to make steam with stones or whatever method i tried. Also pretty hard to do many of them in a dutch oven.
Perfect.