…but waiting to add salt really DOES do something. I was a fermentolyse hater, but now I’m a truther.
Recipe for two loaves:
720g water
150g starter
900g King Arthur bread flour
90g spelt flour
10g diastatic malt powder
20g salt
Mix all but salt, add salt after an hour and do stretch and folds ever hour x3. Bulk until 1.5x. Shape, banneton, overnight in fridge. Bake at 450 in preheated Dutch oven with ice added and lid on for 20 minutes, then 40 minutes lid off at 400.
Might be a smidge under but the two other loaves from the same batch that I’ll bake after 48hour cold proof should be bang on.
by gaborszabo1969
11 Comments
Beauties!!
Stunning 😻
~~wider~~ what difference did you notice?
Haven’t made my first loaf yet. When you’ve shaped it, what do you put in the banneton between the wood any the dough?
Did you add a water under a lid?
I like the little crowd of people appreciating the bread in the back.
These are beautiful!
What do you mean by ‘Bulk until 1.5x’?
Great loaves.. I’m also confused by bulk until 1.5x. Does this mean you let it double and then let it go even longer by another 50%?
So a 150% rise?
What 8s the malt powder. First time seeing that in a recipe
I still have noticed no difference with autolyse, I have stopped completely.
Ears bigger than Will Smith