An autolyse using 75% water was performed by hand using a mix of room temperature and chilled water for 1 hour 30 minutes. The levain was then added inside a spiral along with the autolysed dough and mixed at 100 rpm until fully incorporated, continuing at the same speed until initial gluten development began. Mixing was increased to 200 rpm to further develop strength, and once the dough reached roughly three quarters development, the remaining 15% water was gradually added, bringing total hydration to 90% (excluding levain). Salt was incorporated toward the end of mixing.
Soaked seeds were then added and mixed at 30 rpm until evenly distributed, followed by a brief mix at 240 rpm to re-strengthen the dough. Bulk fermentation was carried out at 25-26°C until approximately 60% rise, with one full gentle coil fold 15 minutes after mixing, followed by three additional coil folds that were progressively gentler. The dough was then preshaped, rested for 50 minutes, shaped, and placed into cold retard at 4°C.
by AnStar24
5 Comments
I am so jealous. That’s what I am striving for
I will be saving this method
I don’t have a spiral yet
My mixer is top quality small commercial type
It’s a Waring Luna
I can get the rpms I need but the reverse is absolutely the dough game changer
Oh my god what a beautiful loaf and process well done!
How’s it taste?
I’ll be honest, your loaf is incredible. I haven’t seen a more beautiful crumbs in a very long time!
I know I am totally in the minority, but I just see my butter dripping through those holes. It honestly is a beautiful loaf, it just wouldn’t meet my needs.