We’ve been experimenting with natural fermentation and different types of yeast and wanted to share our latest bake: two beautiful loaves made with a unique starter that gives them a rich, complex flavor.
The Process:
1. Autolyse Stage (optional but highly recommended):
• 500g 100% bread flour
• 350g warm water (preferably distilled)
Directions: mix until no dry flour remains, cover and let rest for 35 min (this will allow the flour to fully absorb moisture and activate enzymes that will improve gluten development and dough structure).
2. Mixing & Bulk Fermentation:
• Add 150g of starter and sprinkle 10g of salt evenly over dough, combine by pinching the dough together and gently folding a few times until everything is fully combined.
• Cover and rest for 15 minutes, do a stretch and fold, then stretch and fold every 30 minutes for 1.5 hours.
• Cover and leave on counter for 1.5 hours to complete bulk fermentation.
3. Shaping & Proofing:
• Pre-shape and let rest for 20 minutes.
• Shape into a tight boule, place into floured bannetons seam side up, and cold-proof overnight (12-18 hours preferably, we like 18 hours in the fridge).
4. Baking:
• Preheat oven to 475°F with Dutch oven inside.
flip loaf out of bannetons onto parchment paper and make your slices (around 40 degrees of pitch will give you a nice little ear every time).
• Very cautiously pull Dutch oven out and place your loaf with the cut up and bake 25 minutes covered, 17 minutes uncovered (ovens will vary so just keep an eye on it until it has a nice even golden brown).
• Cool for at least 1 hour.
by vanfullamidgets
16 Comments
What kind of bakery? Commercial or home scaled?
I have been contemplating a small bakery business plan. I’m curious if you’d be willing to share your kitchen size and equipment list…
Beautiful, thank you for sharing.
Roughly what is the room temp of your kitchen / temp for bulk ferment?
Disregard this if you don’t care, but this is underproofed.
Title sounds like it was written by a robot.
Some groups consider part of your username a slur, so you may want to consider whether you want to associate this username with a business.
I would from you once and you would never see me again with bread like that
Wow there’s a lot wrong with this post
You need a longer bulk fermentation on the counter, it’s underproofed
I really think you should learn how to proof your bread correctly and read a crumb before opening a bakery
Man this sub is pretty brutal. Lol I’ll give a little context that should answer and address a few “concerns”. First of all, this is only our second batch with this new yeast which is actually a brewers yeast with some different characteristics than a traditional wild sourdough yeast. I can definitely appreciate that it’s a little under proofed but the texture, moisture, and flavor are all incredible. That being said, I will go for a longer bulk ferment this evening and report back.
Second thing, we are mainly focusing on cinnamon rolls and croissants but love the science of fermentation so getting our hands on a wet live yeast was something we couldn’t pass up. We are also working on incorporating this yeast strain into our other baked goods.
Thank you for the critique, even tho some of it was a little rough, I always love the opportunity to learn and grow and create new things.
Why is it unique?
I have been wanting to learn. Best recipe for dummies?
OP, have you considered changing careers and becoming a punching bag?
Seriously you’re taking some shots in here. I have nothing to add
Ignoring any “mean” comments, it just looks like you have the same issue many newbies have which is underproofing (which luckily is the easiest problem to fix). Nothing super difficult to overcome here.
Just some advice, I’d look at the posts from some of the repliers to see the bread proofing quality they are personally making. Fortunately or unfortunately, that is the quality that is expected from a bakery selling loaves. As others have said, I’d be pretty frustrated if I bought a loaf that looked this under. Not upset enough to say anything, just upset enough not return to buy again.
Your bulk fermentation at room temp should be 12-24 hours.
Sorry but this isn’t a good loaf for sale. Maybe try baking 100 loaves (enough practice) before selling to someone.