Recipe: Mini loaf, 75% hydration, aiming for 78f dough temp!
250g AP flour
180g water
6g salt
50g starter
38g raisins
3g ground cinnamon
Mixed dough with a dough whisk, then hand mixed for a good 10mins until it developed a bit of a window pane.
Let dough rest for 30mins, stretch & fold until I couldn’t anymore.
Rest 30 mins, coil folds.
Continued doing coil folds every 30mins 3 more times.
I added the inclusions on the last 2 coil folds, just spread half of the raisins & a decent layer of ground cinnamon on top & did a few coil folds. Added the rest of the inclusions on the last coil fold & tucked & rounded out the dough ball & transferred it to a new bowl! (The dough wasn’t too stretchy on that last fold because of the cinnamon, maybe should have waited 45mins instead of 30, OR just done 4 coil folds total)
Rested for 3.5hrs/until it reached the 6hr mark, keeping a consistent temp of 78f.
Pre-shaped, rest for 20mins.
Did a tri fold, rolled it up & put into the banneton. Rested there for 3mins, then stitched it up, covered & stuck it in the fridge.
Baked after 16hrs in the fridge, preheat oven to 500f, decrease to 450f once it’s in. Lid on for 20mins, lid off for 25mins.
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Recipe: Mini loaf, 75% hydration, aiming for 78f dough temp!
250g AP flour
180g water
6g salt
50g starter
38g raisins
3g ground cinnamon
Mixed dough with a dough whisk, then hand mixed for a good 10mins until it developed a bit of a window pane.
Let dough rest for 30mins, stretch & fold until I couldn’t anymore.
Rest 30 mins, coil folds.
Continued doing coil folds every 30mins 3 more times.
I added the inclusions on the last 2 coil folds, just spread half of the raisins & a decent layer of ground cinnamon on top & did a few coil folds. Added the rest of the inclusions on the last coil fold & tucked & rounded out the dough ball & transferred it to a new bowl! (The dough wasn’t too stretchy on that last fold because of the cinnamon, maybe should have waited 45mins instead of 30, OR just done 4 coil folds total)
Rested for 3.5hrs/until it reached the 6hr mark, keeping a consistent temp of 78f.
Pre-shaped, rest for 20mins.
Did a tri fold, rolled it up & put into the banneton. Rested there for 3mins, then stitched it up, covered & stuck it in the fridge.
Baked after 16hrs in the fridge, preheat oven to 500f, decrease to 450f once it’s in. Lid on for 20mins, lid off for 25mins.