* 100g levain (100% hydration) * 10g salt * 500g flour (300 manitoba flour, 200 whole grain spelt flour) * 335g water
**exact hydration including levain – 70%**
——
* 1 hour of autolyse, then dimpled in levain and salt, then kneaded the dough for 5 minutes * extra stretch & folds because of the high spelt content (5 sets @ 30m intervals)
——
**nailing BF:** after S&F was done, i tore a 10g piece of dough and shaped it into a small ball. then i placed it in a glass of room temp water. when the piece floated to the top i ended bulk fermentation.
i placed the glass next where the dough was, so both will be in the same temperature.
——
* preshape, 20 minutes bench rest then final shaped (i’m not that good at shaping) * additional 20 minutes of rest in banneton before putting it in the fridge. * cold fermentation overnight (fridge temp below 4c/39f) * banneton was covered with a shower cap, during the 20 min rest and in the fridge
——
* preheat oven with baking stone to 230c (446f) * baked for 30 minutes with steam (in order to extend rising) * removed steam and baked for another 14 minutes, internal temp of the bread was 98c (208.4f)
NYJITH
Bread looks great, I don’t think you have shaping issues. How do you bake with steam on a stone, water bath?
SteebyJeebs
That’s a nice loaf
dreadfedup
Looks amazing!!
Not to be picky, but wouldn’t the hydration be 67%? Because if I’m wrong, I’ve been doing my calculations incorrectly for a loooonnng time.
beefchocolate
1 hour autolyse means you mixed the non activated flour and water to hydrate right? Did you use a machine to mix?
DredgenYorMom
That first pic looks like the side view of an eyeball and eye lid, super cool! Nice loaf 👌🏼
GonzoTheWhatever
Oooo I’m just starting a 70% loaf myself! Hoping the lower hydration solves my issues
RebaMcEntire55
Nice to see that you can get a crumb that open with 70% hydration. I’ve been trying hard to make 75% hydration work, but I just don’t think that any of the flours that I can get my hands on can handle it, even when I add vital wheat gluten to raise their protein percentage to 13%. I’ll be trying out 70-72% hydration and see how it works out for me
BlooeyzLA
This looks great I’ve been playing at 80% hydration lately.
foodiebaglover
When i dropped my hydration down to 70-75% mark i saw great changes in my own baking so i believe your theory as your loaf looks good!
That dough ball in the glass of water trick just blew my mind as ive been guessing my bulk fermentation ever since i started!
10 Comments
* 100g levain (100% hydration)
* 10g salt
* 500g flour (300 manitoba flour, 200 whole grain spelt flour)
* 335g water
**exact hydration including levain – 70%**
——
* 1 hour of autolyse, then dimpled in levain and salt, then kneaded the dough for 5 minutes
* extra stretch & folds because of the high spelt content (5 sets @ 30m intervals)
——
**nailing BF:** after S&F was done, i tore a 10g piece of dough and shaped it into a small ball. then i placed it in a glass of room temp water. when the piece floated to the top i ended bulk fermentation.
i placed the glass next where the dough was, so both will be in the same temperature.
——
* preshape, 20 minutes bench rest then final shaped (i’m not that good at shaping)
* additional 20 minutes of rest in banneton before putting it in the fridge.
* cold fermentation overnight (fridge temp below 4c/39f)
* banneton was covered with a shower cap, during the 20 min rest and in the fridge
——
* preheat oven with baking stone to 230c (446f)
* baked for 30 minutes with steam (in order to extend rising)
* removed steam and baked for another 14 minutes, internal temp of the bread was 98c (208.4f)
Bread looks great, I don’t think you have shaping issues. How do you bake with steam on a stone, water bath?
That’s a nice loaf
Looks amazing!!
Not to be picky, but wouldn’t the hydration be 67%? Because if I’m wrong, I’ve been doing my calculations incorrectly for a loooonnng time.
1 hour autolyse means you mixed the non activated flour and water to hydrate right? Did you use a machine to mix?
That first pic looks like the side view of an eyeball and eye lid, super cool! Nice loaf 👌🏼
Oooo I’m just starting a 70% loaf myself! Hoping the lower hydration solves my issues
Nice to see that you can get a crumb that open with 70% hydration. I’ve been trying hard to make 75% hydration work, but I just don’t think that any of the flours that I can get my hands on can handle it, even when I add vital wheat gluten to raise their protein percentage to 13%. I’ll be trying out 70-72% hydration and see how it works out for me
This looks great
I’ve been playing at 80% hydration lately.
When i dropped my hydration down to 70-75% mark i saw great changes in my own baking so i believe your theory as your loaf looks good!
That dough ball in the glass of water trick just blew my mind as ive been guessing my bulk fermentation ever since i started!