Slightly tweaked recipe. I was less concerned about perfect timing of everything. Using instinct more now. Lowered the hydration to 64% from 67%, added some honey and higher rye content. Lowered autolyse time.
470g total flour
-200g ap
-200g Caputo cuoco
-60g rye
-10g whole wheat
300g water
120g starter
8g salt
10g honey
Autolyse water and flour for 30mins. Mix in starter. Mix in salt and incorporate everything together. Rest for 30mins. Slap and fold and until dough feels elastic and smoothing out. I used some water on hands if sticking. Rest for 30 min then laminate. Rest 30 min then stretch and fold. Another 30 min then coil fold. Left it for 1 hr then did another coil fold. Bulk fermented at about 77f for 7 hrs (from adding in starter to autolyse) until doubled and “looks right”. Pre shape and 30 min bench rest. Shape and then rest at room temp for 1.5. Then into fridge at around 4:45 pm. Preheated oven to 250c with cast iron at 6:30 am. Bread straight from fridge into cast iron. 20 min lid on and 15 min lid off. Rest for 2-3 hrs.
by Ok-Tie2388
8 Comments
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Phenomenal🙌🏻
Looks great! It’s also my experience when you use primarily non-whole flour, but this one is exceptional. Maybe it’s the honey I need to give a try as well.
Looks amazing, but I am slightly sceptical that the difference would be because of the slightly lower hydration. While it makes a difference, I think there are way too many other variables that likely have a greater effect on the result. I have baked with a wide variety of hydrations, from 65% up to 100%, and interestingly the differences are not as big as one could expect. I have been able to get some great results with very low hydration breads, and I think I would do it more often but especially when hand-mixing I find the higher hydration doughs to be much easier to work with 😀 (mainly the mixing) I love experimenting though and will continue to do so.
Nicely fermented and great color.
Beautiful loaf!
I’m getting great results 500 flour 350 water 100 starter 10g salt. Baked at 450 20 minutes and 20 minutes at 425 convection and then turn the oven off and leave it in the oven until it gets to 209F
65% hydration without starter. 72 with the starter.
Looks great!!! I’m currently working at the 70 – 75% hydration getting varied results. I’ve started to Autolyse my water and the whole wheat flour for 30 mins, since it requires more time to absorb. Then I add the starter so it can start feeding! LOL sounds a bit barbaric!!! After 30 more minutes I mix the rest of the ingredients. I do like the coil folds, it does seem to mix smoother.