This was hands down the BEST tasting loaf I’ve made!! I was scared I added too many inclusions at first but ya know I like to push the limits 😂. The chili oil made the bread so soft! 🤌🏽
🍞 Ingredients for 1 loaf –
445g Bread Flour, 56g Wholemeal Flour, 300g Water (warm, not more than 110f), 4g Diastatic Malt, 240g Starter, 11g Salt, Inclusions (measured with your heart) 🙂↕️.
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, add inclusions and do 2nd stretch and fold. Do another two or more stretch and folds or coil folds 30mins apart adding in more inclusions. Once aliquot is done, pre shape the dough, add in any extra inclusions and refrigerate overnight.
Tomorrow morning bake on the middle rack at 230c for 35mins, check crust and do another 10 mins with the lid on. Lid off and place the loaves one level down in the oven for another 5-7 mins. Let cool for 3-4 hours before cutting! 💖✨
by ashbakesstuff
10 Comments
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🤩 Looks fantastic. Never thought about adding crunchy garlic !
Damn I bet that’s delicious
Can someone explain the portion cup sample thing on the top of the dough for me or provide a link with explanation? I don’t know what the technique is so I want an accurate understanding of the process. Please and thank you.
Wow great find, normally I try and fold it altogether at the end, this approach, needing to try it out! Thank you for your post!
You are wonderful and generous to share this . I will try it for sure ! Enjoy every bite .
Amazing! Some of my favorite flavors incorporated into a sourdough
Can you elaborate on when you are squeezing the everloving heck outta the levain right after the stretch and folds? I’ve never seen that technique and frankly it makes me wonder if I’m being too delicate with my dough
this is so great! thank you for sharing.
Quick question, you mention 240g of starter which is really quite a lot for a 500g flour loaf. Is your starter 100% hydration as well? Meaning an equal amount of water to flour with each feeding?
This is awesome. A lot of effort in the bread and the video. I’m going to try to make this, thanks!