Last time I shared this, I couldn’t share my crumb because the loaf was a gift. But this is my “basic” (not so much) recipe. It’s a bit more complex, but it’s what works for me and the people who eat my bread.
•90% bread flour (14% protein)
• 10% einkorn flour
•63% water for autolyse
• 4% maple syrup in autolyse
• 1% fat in autolyse (for conservation- l use algae cooking oil, but avocado or olive is tine)
• 40% starter fed 1:3:2
• 2% salt
This loaf only took 4.5 hours to ferment.
Autolyse 6 hours – Add starter – 5 minute slap and fold – Add salt 30 minutes after slap and fold do your first coil fold – Two more coil folds. – Shaped and refrigerated 6 hours.
Preheated oven at 250°C and baked at
230°C for 36 minutes. I don't uncover my loaves.
With love
く
by OddSunrise
5 Comments
That looks superb! Especially the even, open crumb, top tier.
WOW
Nice! What’s the measurements?
What a beautiful loaf
Hi. Congratulations, lovely loaf
Happy baking