– 400g Bread Flour – 100g Whole Grain Red Fife – 388g Water (reserved 20g) – 100g Levain (100% hydration) – 12g Salt
-Autolyse 60 minutes.
-Mix in levain. 20 minutes later mix in salt with reserved water.
-Stretch and fold a few minutes in bowl to build some early strength.
-Bulk fermented about 4.5 hours with 4 rounds of S+F. (I don’t keep accurate temperature or time for bulk fermentation)
-Preshape and rest for 20 minutes.
-Shape.
-Cold proofed for 13 hours.
-Preheat Dutch Oven (mine is not enameled) for 45-60 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 5 more minutes.
bicep123
That red fife is killer. Too bad it’s not available in Australia.
2 Comments
– 400g Bread Flour
– 100g Whole Grain Red Fife
– 388g Water (reserved 20g)
– 100g Levain (100% hydration)
– 12g Salt
-Autolyse 60 minutes.
-Mix in levain. 20 minutes later mix in salt with reserved water.
-Stretch and fold a few minutes in bowl to build some early strength.
-Bulk fermented about 4.5 hours with 4 rounds of S+F. (I don’t keep accurate temperature or time for bulk fermentation)
-Preshape and rest for 20 minutes.
-Shape.
-Cold proofed for 13 hours.
-Preheat Dutch Oven (mine is not enameled) for 45-60 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 5 more minutes.
That red fife is killer. Too bad it’s not available in Australia.