Autolyse 1hour 85% hydration
Incorporate salt and starter
Rubaud method for a few minutes to make the wet dough start developing gluten and come together
Every 20 mins slap and folds for the first hour followed by 2 coil folds every 30mins for the next hour. Rested for another 3 hours so 5hs bulk ferment
Shape and proof on the counter for 2hours/ 2 and a half
Baked on hot steel at max oven temp >250C with steeam for 7 minutes and no steam + fan for another 7-10 minutes
by Danny28d
13 Comments
What do you mean with improve?
They looked very good. Try 100% hydration next 😍
I would change one thing and that’s the kitchen you’d be baking these in in the future – mine. They look sooo awesome 🤤
It looks perfect to me
dunk it in olive oil and a sprinkle of flaky salt ……then it should be good 😁
Make a grilled cheese out of it and homemade tomato soup
Wow! That doesnt need improving. Good job
Butter?
Ooh. Hard to say. Send me some and I’ll provide a critique. 🤤
Little mayo, cheese and meat
Id say for efficiency you could cut your autolyse to 30 mins but 1 hour does help, in the bakery I work in we don’t even use autolyse our ciabatta dough
You’re flexing
Only way to improve this would be to slap some cold cuts, mozz, drizzle with olive oil, and maybe some balsamic.