Tweaked process slightly with using stand mixer. Good gluten development. Nice loaf.
500g total flour
-200 ap
-200g Caputo cuoco
-60g rye
-40g whole wheat
330g water
110g starter
10g salt
Fed started 8pm previous night. Started making the bread at 7am. Autolysed water and all the flour, let sit for 30 mins. Mixed in starter. Mixed in salt. Put in kitchen aid and mixed for about 5-10 mins (can’t remember exactly) let dough rise for 5-6 hours ( was slightly over I thought). Did two stretch and fold and one coil fold while bulk rising (about 30 min apart). Pre shape, 30 min rest, final shape and into banneton. 30 min out then into fridge over night. Pre heat oven at 7 am next morning at 240c. Bake for 18 min lid on, 18 min lid off. Let cool mostly in oven then on wire rack.
by Ok-Tie2388
5 Comments
Nice loaf!
That is beautiful!!!
Nice! I use my Kitchenaid stand mixer all the time now. I just do the initial mix – flour, heated water (~115F), and levain for 5 minutes on speed 2. Then I let it sit for 30 (fermentolyse), then mix in salt and 50g reserved water by hand. I like to feel the texture of the dough change. Then 3 or 4 stretch and folds and it’s usually ready for preshaping.
I *usually* get results similar to yours. Usually 😂
Nice result! Was the mixer step worth it? By the time you wash the mixer and put it away, is it a time saver?
Beautiful! Your air pockets/bubbles almost look like they’re in a swirl pattern.