The formula is:
100% flour
80% water
2% salt
For a 900g loaf thats: 444g flour (of which 49g is spelt), 345g water, 10g salt and 100g starter (fed 1:5:5 roughly 12 hours prior) also an extra 10g water to bring the overall hydration up to 82%. I know my bakers percentages are maybe unusual but I like to account for the starter when thinking about hydration.
Mixed just flour and 345g water to autolyse for 30 minutes. Then added salt, starter and extra 10g water. Stretch and fold 3 times, 30 minutes apart for 90 minutes then finish bulk. Bulk was around 3 hours 45 minutes here. Preshape and rest 45 minutes then final shape. Dough was really proofy so I just folded the sides in and rolled. I then stretched the final proof in the banneton for 4 hours at room temp before refrigerating overnight – trust the process! Well developed dough with strong starter won’t overproof for quite some time. The temp has also dropped since the dough hit my cold table during the preshape.
Preheated oven to 500f with a steel for 30 minutes, covered loaf with lid and decreased temp to 450f. 20 minutes covered, 20 minutes uncovered. Let me know if yall have questions, I am always eager to help people make better bread!
by khaidao2112
13 Comments
That’s one well-fermented dough! 4 hours final proof in room temp is crazy though! Goes to show we can only trust our doughs, not recipes and charts online.
Am I reading correctly, you fed the starter 12 hours prior to adding it?
Damn fine loaf
this is stunning
This belongs in The Louve
That looks so good
What temp for bulk?
What is the purpose of the preshape before the final shape? I’m afraid of knocking out more bubbles by doing so?
That is fermentation perfection, congrats!
Looks stunning!!!
Amazing loaf.
Like a lean croissant loaf
I keep returning to this post. Awesome loaf.
Can you describe the brands of flour used? And are they bread/ or AP?