78% hydration in the Ankarsrum (w. dough roller)

I got myself an Ankarsrum for my breadiversary and I’m very happy with it so far. It’s a lot of fun to work with and the dough feels absolutely incredible during shaping.

300 organic wheat | 50 organic fine spelt | 8.4 salt | 70 levain | 265 water

* Mix 255 water, flour mix 2–3 min on low

* Rest 40 min

* Mix 8 min on low to low medium 8 min, adding water, salt in after 5 min

* Move to glass bowl for BF

* Coil folds x 3

* Pre-shape

* Rest

* Final shape

* Rest

* Cold retard

* Score, bake, cool, eat