– 300g bread flour (50%) – 300g whole Red Fife flour (50%) – 450g water (75%) – 13g salt – 120g levain
Method: – If using whole-grain flour, sift out some bran and germ. I typically end up with 90% extraction flour, but it depends on how fine the flour was milled and the sieve’s mesh size. – Mix the bran and germ with water using a 3(water):1 and let sit for a couple of minutes. Then microwave to make a porridge. Let cool down to room temp. – Remove 25-50g of water and autolyse 2-3h (without porrridge, flour and water only). – When starter is ready, incorporate into the autolysed dough. Let rest for 30min. – Add salt and mix thoroughly to develop gluten structure. – Add porridge in small amounts and keep mixing until the dough comes back together. Depending how strong it is, add some or all of the reserved water. Let rest for 30min. – 2 sets of stretch & folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water. – turn oven back on to 450 and continue baking for 30min.
NonchalantRubbish
Nice crumb. I think I need to increase my hydration.
Realistic_Result_833
This post needs a trypophobia warning lol
thanksforthegift
That’s a beauty!
deadliftpr
That is beautiful
Careless-Chemist-564
That is one gorgeous looking loaf, uniform openness, I can almost taste it!
poorkpoork
Never heard that flour before, doubt they even have it in my country 😞 Might need to do some online ordering now 😄
8 Comments
– 300g bread flour (50%)
– 300g whole Red Fife flour (50%)
– 450g water (75%)
– 13g salt
– 120g levain
Method:
– If using whole-grain flour, sift out some bran and germ. I typically end up with 90% extraction flour, but it depends on how fine the flour was milled and the sieve’s mesh size.
– Mix the bran and germ with water using a 3(water):1 and let sit for a couple of minutes. Then microwave to make a porridge. Let cool down to room temp.
– Remove 25-50g of water and autolyse 2-3h (without porrridge, flour and water only).
– When starter is ready, incorporate into the autolysed dough. Let rest for 30min.
– Add salt and mix thoroughly to develop gluten structure.
– Add porridge in small amounts and keep mixing until the dough comes back together. Depending how strong it is, add some or all of the reserved water. Let rest for 30min.
– 2 sets of stretch & folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 500F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
– turn oven back on to 450 and continue baking for 30min.
Nice crumb. I think I need to increase my hydration.
This post needs a trypophobia warning lol
That’s a beauty!
That is beautiful
That is one gorgeous looking loaf, uniform openness, I can almost taste it!
Never heard that flour before, doubt they even have it in my country 😞 Might need to do some online ordering now 😄
Really nice work!