I baked this loaf with organic Italian flour from Mulino Marino. I absolutely love their flours!
For this one, I used a blend of:
180 g wholemeal Setaccio, 140 g Tipo 2 (Buratto), and 130 g strong white flour, Manitoba-style (Furia Italiana).
Dough hydration: 76%.
The cold retard lasted 12 h, and I baked it in a home oven on a preheated cast-iron plate, under a light Brod & Taylor baking shell.
It has everything I love in a successful loaf: blisters, a nice ear, and an open crumb.
by cometomebrucelee
3 Comments
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Looks so good!
450g flour
100g levain
340g H2O
10g salt