Finally getting very consistent results, this is white/ spelt flour.
by m3tolli
2 Comments
m3tolli
###LEVAIN/ STARTER 1. Mix 70g starter, 70g bread flour, 70g water 2. Leave covered all day until active/ bubbly
###FERMENTOLYSE (start ~5pm or earlier if WFH)
1.100g wholewheat spelt flour, 500g bread flour, 330g water (~60% hydration) and all my levain mix with paddle until just combined.
2. Leave 1 hour, then add 18g salt and knead with dough hook
###BULK FERMENTATION + PROOFING 1. Leave dough in stand mixer covered for 30mins, then ball up 2. Transfer to 30deg oven and BF for 4+ hours (this one was 6.5 hours) 3. Line banneton with rice flour, shape dough and place in banneton for 1 hour then put in fridge to rest overnight
###BAKE 1. Preheat oven to 250°C (NO FAN – Conventional) with Dutch Oven in 2. Dough in, spritz with water and add ice cube 3. Bake at 250°C for 30mins, then remove lid 4. Drop temp to 235°C and bake for further 15-20mins depending on colour 5. Min 1 hour cooldown before cutting.
2 Comments
###LEVAIN/ STARTER
1. Mix 70g starter, 70g bread flour, 70g water
2. Leave covered all day until active/ bubbly
###FERMENTOLYSE (start ~5pm or earlier if WFH)
1.100g wholewheat spelt flour, 500g bread flour, 330g water (~60% hydration) and all my levain mix with paddle until just combined.
2. Leave 1 hour, then add 18g salt and knead with dough hook
###BULK FERMENTATION + PROOFING
1. Leave dough in stand mixer covered for 30mins, then ball up
2. Transfer to 30deg oven and BF for 4+ hours (this one was 6.5 hours)
3. Line banneton with rice flour, shape dough and place in banneton for 1 hour then put in fridge to rest overnight
###BAKE
1. Preheat oven to 250°C (NO FAN – Conventional) with Dutch Oven in
2. Dough in, spritz with water and add ice cube
3. Bake at 250°C for 30mins, then remove lid
4. Drop temp to 235°C and bake for further 15-20mins depending on colour
5. Min 1 hour cooldown before cutting.
Nice job. Looks delicious! How was it?