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KLSFishing
[Recipe]
100g active starter
205g fresh milled whole wheat flour (Hard Red)
205g strong bread flour (King Arthur Bread Flour)
340g water
10g salt
I use the same bread flour with my starter feed. I usually do a 1:10:10 feed. 5g starter + 50g water + 50g flour.
Once the starter is fed, I let it ferment overnight (8-12 hours at room temp) then I use it in the recipe.
I typically mill the whole wheat flour the day before but an hour before or so is fine as well. I go for as fine of a grind as I can.
Add the water/starter together and mix to combine. I shoot for a final dough temp of 78-80 degrees.
Add the dry ingredients in and mix until shaggy. Cover and rest.
Perform 3-4 sets of stretch and folds or coil folds until sufficient gluten development is attained. I usually do every 20-30 minutes.
The dough should be smooth/elastic at this stage.
Give the dough a final rest until bulk fermentation is complete. At 78-80 degree dough temp, my dough was ready in 3.5-4 hours.
Turn the dough out onto a work surface and round into a smooth ball to build tension into the dough. Bench rest for 15-20 minutes then final shape into a batard shape.
You can either finish in a Banneton with seam side up or in a loaf tin with seam side down.
Proof final time at room temp for 1-1.5 hours or until the dough passes the poke test.
Place into fridge overnight (8-24 hours) and preheat your oven to 425-450 degrees depending on your method of baking. Either Dutch Oven or Sandwich Tin.
I use the double loaf pan method for a sandwich tin. No preheat required.
Score your loaf and spritz with water before topping with another pan and baking for 25 minutes covered, 20-25 minutes uncovered.
Let cool for 1-2 hours then enjoy!
maevethecat13
Beautiful from start to finish
ChewyBaccus
Bread porn …
CurlyFatAngry
If I had those ratios I would be sipping my dough with a straw, how is it that firm.
Reggies_Mom
What kind of milk is that? Is it a stone grinder or burr? I dream of fresh stone ground flour again- used to have a neighbor who had a small commercial stone mill and boy was I a happy baker!
6 Comments
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[Recipe]
100g active starter
205g fresh milled whole wheat flour (Hard Red)
205g strong bread flour (King Arthur Bread Flour)
340g water
10g salt
I use the same bread flour with my starter feed. I usually do a 1:10:10 feed. 5g starter + 50g water + 50g flour.
Once the starter is fed, I let it ferment overnight (8-12 hours at room temp) then I use it in the recipe.
I typically mill the whole wheat flour the day before but an hour before or so is fine as well. I go for as fine of a grind as I can.
Add the water/starter together and mix to combine. I shoot for a final dough temp of 78-80 degrees.
Add the dry ingredients in and mix until shaggy. Cover and rest.
Perform 3-4 sets of stretch and folds or coil folds until sufficient gluten development is attained. I usually do every 20-30 minutes.
The dough should be smooth/elastic at this stage.
Give the dough a final rest until bulk fermentation is complete. At 78-80 degree dough temp, my dough was ready in 3.5-4 hours.
Turn the dough out onto a work surface and round into a smooth ball to build tension into the dough. Bench rest for 15-20 minutes then final shape into a batard shape.
You can either finish in a Banneton with seam side up or in a loaf tin with seam side down.
Proof final time at room temp for 1-1.5 hours or until the dough passes the poke test.
Place into fridge overnight (8-24 hours) and preheat your oven to 425-450 degrees depending on your method of baking. Either Dutch Oven or Sandwich Tin.
I use the double loaf pan method for a sandwich tin. No preheat required.
Score your loaf and spritz with water before topping with another pan and baking for 25 minutes covered, 20-25 minutes uncovered.
Let cool for 1-2 hours then enjoy!
Beautiful from start to finish
Bread porn …
If I had those ratios I would be sipping my dough with a straw, how is it that firm.
What kind of milk is that? Is it a stone grinder or burr? I dream of fresh stone ground flour again- used to have a neighbor who had a small commercial stone mill and boy was I a happy baker!