My first loaf was okay, but the next few have all been dense and pancake-y. I finally let one dough bulk rise for 12 hours asuming it will overferment (it's 20°C at home), but i guess it got perfectly proofed instead. I was also finally able to shape it better. It has been a long one-month journey of trial and error, with more error than anything else, but I finally feel like I'm getting the hang of it.
Recipe:
500 g (12% protein) all-purpose flour
325 g water (65% hydration)
100 g active starter
10 g salt
Let the flour and water autolyze for a few hours. Mixed the dough, let it rest for 30 minutes and did 4 sets of strech and folds over 2 hours. Let the dough bulk rise at room temp (20°C) for 10 more hours. Preshaped, let rest for 15 minutes, shaped and placed it in the banneton. Let cold proof for 24 hours in the fridge. Preheated oven and dutch oven at 250°C for 30ish minutes. Lowered temp to 230 and baked for 30 minutes covered, then lowered to 200 and baked for 15 minutes uncovered. Let it rest for 2 hours before slicing.
by xhilibu
4 Comments
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looks great!
great job!! dumb question – do you have an oval/long (not circle) banneton but use a regular dutch oven and still get this elongated shape? I considered buying an oval one but was concerned the shape would just be lost in a regular round dutch oven.
So your overall hydration was 75%, correct?
Excellent results!