•The night before, feed starter and autolyse flours and water for at least 12 hours
•About 30min before adding starter, check autolyse, pinch-mix any dry bits, and stretch and fold it
•Add starter using Rubaud kneading method
*30min rest
—
•Add salt and reserved water using Rubaud kneading method
*30min rest
—
•Strong stretch & fold
*30min rest
—
•Laminate dough
*1hr rest
—
•1 round of coil folds every hour for a total of three rounds of coil folds
*Let dough rest until end of bulk fermentation~ about 7-9 hours from the time starter was added
—
•Preshape
*30min rest
—
•Shape into batard
*Cold retard for 16 hours
—
•Preheat cast iron Dutch oven for 1hr at 500°f
•Once oven is preheated, put loaves into the freezer for 25min
•Score loaf
•Spritz three times with water squirt bottle
•Bake covered at 500°f for 5min
—
•Lower temperature to 480°f, bake covered for 15min
•Lower temperature to 420°f, bake covered for 10min
•Uncover and admire oven spring •Rotate loaves
•Keep temperature at 420°f, bake for 10min
•Rotate loaf, lower temperature to 375°f, bake for 10min
—
•Lower temperature to 350°f, bake for 10min
•Lower temperature to 300°f, rotate loaf as needed and bake until desired color is reached (15-25min)
—
•Move loaves to a cooling rack and wait until morning to slice
—
•Share with someone you love
—
Does anyone here bake super hydrated loaves? I’m talking 85-100%? I usually bake 75% hydrated loaves, and at 77%, this is only 2% more, but I noticed a big difference when it came to the bulk fermentation time and what not.
— Ps: This loaf is steaming hot in this photo, but rest assured, the crumb is fully set! For those of you who want fresh, hot bread straight out of the oven, let your loaf cool completely (I usually forget about my loaf and it cool 4 hours- overnight before slicing it), pre-heat the oven to 350°f, run the loaf under the faucet, let the excess water drip off, then put the loaf directly on the rack and bake for 15min or so. You’ll have hot bread with a fully set crumb. This works for reviving stale bread, too!
Edit: adding my Ps
seashellsnyc
Great looking loaf!
Mauricio from The Perfect Loaf has a lot recipes at around 80% (calculated without accounting for the levain ingredients). I’ve done them a few times, but the shaping can be a pain.
3 Comments
Specs:
(Makes two loaves)
64g whole wheat flour (8%)
736g bread flour (92%)
616g water- reserve 20g for adding salt (77%)
160g ripe sourdough starter (20%)
16g fine sea salt (2%)
Method:
•The night before, feed starter and autolyse flours and water for at least 12 hours
•About 30min before adding starter, check autolyse, pinch-mix any dry bits, and stretch and fold it
•Add starter using Rubaud kneading method
*30min rest
—
•Add salt and reserved water using Rubaud kneading method
*30min rest
—
•Strong stretch & fold
*30min rest
—
•Laminate dough
*1hr rest
—
•1 round of coil folds every hour for a total of three rounds of coil folds
*Let dough rest until end of bulk fermentation~ about 7-9 hours from the time starter was added
—
•Preshape
*30min rest
—
•Shape into batard
*Cold retard for 16 hours
—
•Preheat cast iron Dutch oven for 1hr at 500°f
•Once oven is preheated, put loaves into the freezer for 25min
•Score loaf
•Spritz three times with water squirt bottle
•Bake covered at 500°f for 5min
—
•Lower temperature to 480°f, bake covered for 15min
•Lower temperature to 420°f, bake covered for 10min
•Uncover and admire oven spring •Rotate loaves
•Keep temperature at 420°f, bake for 10min
•Rotate loaf, lower temperature to 375°f, bake for 10min
—
•Lower temperature to 350°f, bake for 10min
•Lower temperature to 300°f, rotate loaf as needed and bake until desired color is reached (15-25min)
—
•Move loaves to a cooling rack and wait until morning to slice
—
•Share with someone you love
—
Does anyone here bake super hydrated loaves? I’m talking 85-100%? I usually bake 75% hydrated loaves, and at 77%, this is only 2% more, but I noticed a big difference when it came to the bulk fermentation time and what not.
—
Ps: This loaf is steaming hot in this photo, but rest assured, the crumb is fully set! For those of you who want fresh, hot bread straight out of the oven, let your loaf cool completely (I usually forget about my loaf and it cool 4 hours- overnight before slicing it), pre-heat the oven to 350°f, run the loaf under the faucet, let the excess water drip off, then put the loaf directly on the rack and bake for 15min or so. You’ll have hot bread with a fully set crumb. This works for reviving stale bread, too!
Edit: adding my Ps
Great looking loaf!
Mauricio from The Perfect Loaf has a lot recipes at around 80% (calculated without accounting for the levain ingredients). I’ve done them a few times, but the shaping can be a pain.
thats so beautiful