Sourdough
Levain: 75g mature starter 75g flour 75g room temp water for 4-6 hours
Dough: 800g KA bread flour + 200g KA rye flour, 600g water, 20g salt, 200g levain, 25g water (for mixing levain and dough)
- Mix levain and let rest for 4-6 hours at 78F until doubled in size.
- Autolyse dough for 1 hour at 78F.
- Mix levain to dough and let rest at 78F for 20 minutes.
- Added sea salt and remaining water to dough and perform coil folds for 2 minutes until less sticky. Let rest another 15 minutes at 78F.
- Perform 6 sets of coil folds 15 minutes apart. Then another 3 sets of coil folds 30 minutes apart. Let rest and additional 2.5 hr until doubled.
- When dough looks bubbly and rose 75%, pre-shape boules and let rest another 10 minutes at room temperature.
- Perform final shaping and place in bannetons.
- Cold proof in fridge for 16 hours in plastic bags.
- Bake covered in Dutch oven at 475F for 20 minutes, then another 20 minutes at 450F 18-20 min uncovered in the Dutch oven.
- Cool 2 hours before slicing.
by BPereda
5 Comments
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That does look nice 👍
Looks delicious! If you wanna be sure, I encourage you to send me samples of all of your bread so that I can tell you which loaf is the best.
Looks pretty dang good from where I’m sitting! 👏👏👏
Looks great!