Cut after 10 hours. Trying this again tomorrow to make sure it works and I’ll post the results! Try it out!
My usual
• 540g white bread flour (at least 13g protein)
•60g einkorn flour
•405g water for autolyse (30’-1h), enriched with 20g maple syrup for a more dewy loaf. ; EXCEPT I switched 12g of water for 12g of avocado oil
•120g starter, 100% hydrated (rest 30’)
•10g pink Himalayan salt
•5 rounds of coil folds (or 4…?)
Bulk fermentation timed from the inclusion of the starter: 12 hours at 22°C dough temp, instead of the expected 10 hours (I was busy).
No cold proof; ambient proof until domed and jiggly and put into the freezer for half an hour after 30 minutes of preheating my oven, to make scoring easier.
Oven was preheated at 250°C. The loaf was baked at 240°C ; I never take the lid off my Dutch oven. Cut after 10 hours (busy lady).
No ice cubes.
by OddSunrise
9 Comments
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Nice work, beautiful loaf!
I need to try same day bake.
Beautiful!!! I can’t wait to move into a place that has a bread ready oven lolol
What did the avocado oil do? Was in noticeable in the taste? Texture?
Stunning! How long did you bake it for? I’m intrigued because you don’t take off the lid
Absolutely gorgeous!
Awesome loaf – I use 20% Einkorn and 10% Avocado Oil – makes a world of difference! Softer crumb and a bit softer crust! Plus the fact my wife loved this combination over 20% Whole Wheat! LOL
I was expecting an avocado pit in the middle as a joke