– 400g Bread Flour – 50g Whole Grain Park Wheat (Hard Red Spring – 50g Whole Grain Spelt – 393g Water (20g reserved) – 100g Levain (100% Hydration) – 11g Salt
-60 minute autolyse.
-Mix levain into flour and then let rest 20 minutes. After rest mix in salt with reserved water.
-Stretch and fold a few minutes in bowl to build some early strength.
-Bulk fermented around 5 hours with 2 rounds of stretch and fold and then 2 sets of coil folds at the end. (Ambient bulk so no accurate bulk temp).
-Preshape and rest for 20 minutes.
-Shape.
-Cold proof for 12 hours.
-Preheat Dutch oven for an 45-60 minutes at 550F
-Baked in Dutch oven at 500F for 20 minutes (ice cube added for extra steam). Then bake with lid off at 500F for 25 minutes. Shut oven off, open door a little and let sit for 10 more minutes.
Repulsive_Lack815
That’s like a picture perfect loaf, I’d like to make some but it’s hot enough where I live
4 Comments
– 400g Bread Flour
– 50g Whole Grain Park Wheat (Hard Red Spring
– 50g Whole Grain Spelt
– 393g Water (20g reserved)
– 100g Levain (100% Hydration)
– 11g Salt
-60 minute autolyse.
-Mix levain into flour and then let rest 20 minutes. After rest mix in salt with reserved water.
-Stretch and fold a few minutes in bowl to build some early strength.
-Bulk fermented around 5 hours with 2 rounds of stretch and fold and then 2
sets of coil folds at the end. (Ambient bulk so no accurate bulk temp).
-Preshape and rest for 20 minutes.
-Shape.
-Cold proof for 12 hours.
-Preheat Dutch oven for an 45-60 minutes at 550F
-Baked in Dutch oven at 500F for 20 minutes (ice cube added for extra steam). Then bake with lid off at 500F for 25 minutes. Shut oven off, open door a little and let sit for 10 more minutes.
That’s like a picture perfect loaf, I’d like to make some but it’s hot enough where I live
dark boi
Do you take delivery orders? 😀