Ingredients for 2 loaves –
890g Bread Flour, 112g Wholemeal Flour, 600g Warm Water, 8g Diastatic Malt, 480g Starter, 22g Salt.
Initial mix with everything but salt, let it sit for 40 mins and then add salt. Do 1st stretch and fold. After an hour, take aliquot sample and do 2nd stretch and fold. Do another two or more stretch and folds 30mins apart. Once aliquot is done, pre shape the dough and refrigerate overnight.
Tomorrow morning bake times:
Dutch oven – Place oven tray on bottom of the oven to prevent it from getting too hot. Place Dutch oven on middle rack 240c 33min lid on, lower rack 220-230c 20min lid off.
Loaf Pan – Place oven tray on bottom of the oven to prevent it from getting too hot. Bake on middle rack 240c for 25min lid on with ice cubes, lower rack 220c lid off for 15 -20 mins.
(This video was recorded prior to my first video post on Reddit so I apologize for the angles/details etc, still learning what works better!☺️ also I’m still a beginner, these are maybe my 6th or 7th loaves).
by ashbakesstuff
9 Comments
Wow the loaf pan one seems just as good and perhaps more toaster friendly size
Please don’t squeeze your bread it has feelings
These look wonderful and I loved the editing. You’re inspiring me to try Diastatic Malt in my next bake.
Op, you have any suggestions on how to make a good starter?
Your bread is art! Simply beautiful.
Do people still remember playboy? Thats the first time i seen a playboy shirt in a long time
I never tried putting ice cubes inside a pan before. Ive done ice cubes too close to the bread and it results in a crust that never turns dark due to the water touching the dough. How did you overcome that outcome?
Love your videos!
Can you link the loaf pan and the Dutch oven you used for the bread? I’ve been wanting to try this method for a while now.
You have got to be happy with those! They look great