800g flour
* 600g bread flour (75%)
* 120g wholewheat (15%)
* 80g emmer flour (10%)
624g 88F water (78%)
16g salt (2%)
160g starter (20%)
Autolyse 1.5 hours (600g water).
Mix starter, salt, 24g water. Start bulk.
1 stretch & fold, 3 coil folds all 35min apart.
End bulk (6hr 45min).
Preshape, bench rest 45 min uncovered, shape.
Final proof: 1hr at room temp, 12hrs fridge.
Bake in DO 475F lid on 22 min.
450F lid off 20min.
by PsychologicalPen2560
5 Comments
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Perfect
How do you get such great oven spring! Looks lovely.
Looks great. Is that recipe for 2 loaves (ie., 400g per loaf)?
She’s a keeper and you’re a baker! Fantastic work!