740g flour (20% whole wheat)
610g water (82% hydration)
150g levain (@100% hydration)
18g salt (2,4%)
I took the starter out of the fridge a couple days prior to start feeding. My schedule was a bit all over the place over the weekend so I decided to make the levain late in the evening and start baking in the morning.
8.00 am mix the flour and water for a 2 hour autolyse
10.00 am add the levain at its peak, mix for 5 minutes
10.30 am add salt, mix for 5 minutes
11.00 am first fold in the bowl
11.30 am fold on the table
12.00 pm second fold on the table
01.00 pm coil fold #1
01.45 pm coil fold #2
02.30 pm coil fold #3
03.15 pm coil fold #4
05.00 pm shape
05.30 pm refrigerate in a banneton
Next day morning, I bake at 480°F/255°C in a combo cooker for 13 minutes, turn down to temperature to 400°F/205°C until happy with the color. Let it cool down before cutting.
by Zecathos
8 Comments
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Looks perfect! 👌
Lovely. Do you know the name of your non-whole wheat flour for strength purposes? Like All purpose flour vs bread flour or I’ve also heard the names strong flour vs plain flour.
I can’t even handle 75% hydration properly so I’m super impressed! This is gorgeous
Nice crumb
Beautiful, saving to try this weekend!