My proofing baskets got infected with black mold so I've been out of commission for quite a while. Here's an attempt at very low effort bake to get back in to the grind!
1000g bread flour (13% protein)
200g starter (80/20 whole spelt/bread flour)
770g very cold water
12g honey
20g salt
Low effort mix all and rest 1h.
Streatched it all around and kneaded dough randomly in the bowl. Rest 45 min.
Couple of coil fold. Rest 45 min.
More coil folds.
Low effort proofing until dough was domed, giggly and smelled nice. Took about 3 hours since the dough was still quite cold.
Shaped and in to new proofing baskets and in the fridge over night.
Baked in cast iron with lid off 25 min, lid on 25 min at 230 degrees C.
Feels good to bake again!
by SnooStrawberries2560
4 Comments
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Looks great!!! Welcome back!
How warm is your house? Three hours seems so fast! Is your starter super active?
Looks gorgeous!