I used to think making the perfect bread was hard, always a little bit under or over, not enough structure…
But I was just wrong:
Ingredients:
500g flour (350 bread + 100 whole wheat + 50 rye)
400g water
10g salt
60g -100g starter (depends on temperature)
I used 60g in Southern California yesterday
Here is my process:
1st day
– Feed the starter, make sure it peaks before you use it
– Mix all the ingredients 1h 30 before you sleep
– Rest 30 minutes
– Knead for 5 minutes in the bowl
– 2 coil folds 30 minutes apart
– Cover and leave at room temperature all night
2nd day
– Wake up (8h approx) and preshape into a ball
– 5 minutes later shape, put into a banneton and put in the fridge until baking
( I usually bake it at night after work, but today I worked from home and baked after 6 hours)
20 mins closed Dutch oven around 460F
20 uncovered around 420F
It’s probably over fermented, but taste and texture are amazing and it has been giving me really consistent results every week.
Hope someone finds it helpful!
Ps. Enjoying the corner piece with ricotta, honey and olive oil
by Green-Dog-2084
5 Comments
Nailed. Critics are often overrated. If you’re happy, get the butter and chow down. I know I would munch down that loaf
Your loaf looks beautiful! Could you link or reference the recipe in the chat? I’m a beginner and think I could benefit by more detailed instruction.
Noice.
I would note your scheme probably works best as long as the 8hrs you’re asleep are a consistent temp and humidity. Don’t be surprised if things change in the Fall/Winter.
Love the overnight bulk! I could never get it quite right. What’s your starter feeding ratio? Do you ever consider bringing down the amount of starter in the full recipe a little more if you’re finding that you’re a bit over?
I think that is awesome, because you can actually make a fairly decent grilled-cheese sandwich with it. Some of these, with the wide-open texture, are beautiful, but limited in applications.