Skipped autolyse for this sourdough country loaf. I mixed all of my levain with 70% ice cold water, then added all the flour into the spiral mixer and poured in the prepared mix. I mixed until a strong gluten network formed (a proper “pumpkin”). After that, I added the salt, followed by the remaining 15% ice-cold water as bassinage to balance frictional heat. Since the initial mix was at a lower hydration, the dough temperature climbed slightly, but after the bassinage, it settled at around 25°C. I gave it two coil folds—one at the start of bulk and another once the dough had risen about 20%. Bulk fermentation was ended at around a 60% rise. I then preshaped, let it rest for 30 minutes, shaped, and retarded at 4°C for 12 hours.
SPECS:
300g flour
255g water
90g levain
6g salt
by AnStar24
4 Comments
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Hey man what flour are you using? Is it comparable to the King Arthur Sir Lancelot
Must be warm in your country! Looks beautiful
Yes