* 100g levain (100% hydration) * 10g salt * 500g flour (325 manitoba flour, 175 whole grain spelt flour) * 335g water
(overall hydration including levain – 70%)
#process:
* fed starter the night before, and did an overnight autolyse (flour & water) in the fridge (temp was below 4c/39f). i do that because i’m too lazy to deal with flour in the morning. * in the morning took the dough out of the fridge for it to relax, then dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest * 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane * BF for about 8 hours since starter was introduced, dough had a dome shape, very bubbly & jiggly and not *very* sticky. ambient temp was about 23c/74f * preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* 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
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#ingridients:
* 100g levain (100% hydration)
* 10g salt
* 500g flour (325 manitoba flour, 175 whole grain spelt flour)
* 335g water
(overall hydration including levain – 70%)
#process:
* fed starter the night before, and did an overnight autolyse (flour & water) in the fridge (temp was below 4c/39f). i do that because i’m too lazy to deal with flour in the morning.
* in the morning took the dough out of the fridge for it to relax, then dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest
* 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane
* BF for about 8 hours since starter was introduced, dough had a dome shape, very bubbly & jiggly and not *very* sticky. ambient temp was about 23c/74f
* preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* 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
That is a beauty