Experimented mixing with a standmixer because sometimes I just don’t have the strength to knead. Open baked on a baking steel for the first time. I’m improving!
Mix until incorporated:
100g starter (66 hydration)
350g water
460g flour
Attached dough hook and knead for 10 mins on speed 2, covered and rest 30 mins.
Turn on mixer; gradually add -18g salt and knead for another 10 mins on speed 2.
Hand knead for a min or so to form a smooth dough. Transferred to a clean container, cover and rest for 30 mins. Coil folds x 3 every 30-45 mins.
Bulk ferment until dough rises about 50-70%? I put 30g of dough into an espresso cup (aliquot method) it helped alot!
Shaped (trifold and rolled) placed into banneton, proof 1 hr and cold ferment until ready to use.
Preheat 475 F, pizza carbon steel (mid rack) 13×9 pan (lower rack)
Flip dough on parchment and deep scored once and moved onto baking steel. 1.5 cups hot water into pan on the lower rack. Baked 30mins at 450 F and 20 mins at 400F.
by tig3rlotus
12 Comments
Very well done id say its absolute perfection with the ear, expansion belly and crumb you must be so happy
My oven never gets hot enough for open baking, maybe ill give it a try when it eventually gets replaced 😆
fantastic.
So beautiful! And thank you for sharing your method. Helps newbies like me.
How long was your bulk fermentation after the coil folds and what was your ambient temperature?
Not really useful to call it “aliquot method” if you don’t track dough temp and ballpark the rise increase from 50-70% lol
looks great did you put whole wheat flour in this, I have been using a combo of bread and spelt which I like very much
Love the scoring. Beautifully done! Crumb looks amazing & delicious. I also enjoy using my Pullman pans. They are a game changer. Thank you for sharing your recipe:)!
Fantastic! Nothing wrong with using a stand mixer. Baking is all about figuring out what works best for you in your kitchen.
Beautiful! Would love to see your scoring pre-bake
Looks beautiful!
Did you use AP flour or bread flour?
18g of salt is far too much for me. 10g is what I use for 500g of flour. That being said, nice loaf!
I did mixer stand for a while, but it just created another bowl to clean up. But yes, the initial mixing of the flour and water does put some stress on the hands.
What type of flour did you use? It looks like whole wheat but I’ve never seen such good crumb on a 100% whole wheat loaf.