I recently posted my Christmas tree loaf so I thought I’d show how I scored it with the one I made todayby tamltiger 3 Comments tamltiger 2 years ago Recipe and method: 350g Bread flour 150g Rye flour 100g levain starter (100% hydration) 10g salt 318g Water 10g malt extract. 7g Caraway seedsNight before: Prepare levain 10g starter with 50g bread flour, 50g waterMorning Mix malt, water and starter. In separate bowl mix flours and salt. Add to wet mixture. Mix with stand mixer for 30 seconds.After 30 mins knead in stand mixer for 5 minutes then rubaud knead for a couple of minutes.Leave 30 minsStretch and foldLeave 30 minsLamination and add caraway seedsLeave 40 minsFirst coil foldLeave 40 mins2nd coil fold.Place in square container, mark the dough level and leave to rise 25%Pre shape as bouleLeave 10 minsFinal shape as batardPut in banneton and then in fridge overnight.Bake next morning: Preheat oven and dutch oven 50 mins at 250cTurn out dough, dust with rice flour and score.Bake at 230c for 50 mins. Barbie_girl_skate 2 years ago Looks beautiful!! couldyounotpleaseUgh 2 years ago Thank you!!Write A CommentYou must be logged in to post a comment.
tamltiger 2 years ago Recipe and method: 350g Bread flour 150g Rye flour 100g levain starter (100% hydration) 10g salt 318g Water 10g malt extract. 7g Caraway seedsNight before: Prepare levain 10g starter with 50g bread flour, 50g waterMorning Mix malt, water and starter. In separate bowl mix flours and salt. Add to wet mixture. Mix with stand mixer for 30 seconds.After 30 mins knead in stand mixer for 5 minutes then rubaud knead for a couple of minutes.Leave 30 minsStretch and foldLeave 30 minsLamination and add caraway seedsLeave 40 minsFirst coil foldLeave 40 mins2nd coil fold.Place in square container, mark the dough level and leave to rise 25%Pre shape as bouleLeave 10 minsFinal shape as batardPut in banneton and then in fridge overnight.Bake next morning: Preheat oven and dutch oven 50 mins at 250cTurn out dough, dust with rice flour and score.Bake at 230c for 50 mins.
3 Comments
Recipe and method:
350g Bread flour
150g Rye flour
100g levain starter (100% hydration)
10g salt
318g Water
10g malt extract.
7g Caraway seeds
Night before:
Prepare levain 10g starter with 50g bread flour, 50g water
Morning
Mix malt, water and starter. In separate bowl mix flours and salt. Add to wet mixture. Mix with stand mixer for 30 seconds.
After 30 mins knead in stand mixer for 5 minutes then rubaud knead for a couple of minutes.
Leave 30 mins
Stretch and fold
Leave 30 mins
Lamination and add caraway seeds
Leave 40 mins
First coil fold
Leave 40 mins
2nd coil fold.
Place in square container, mark the dough level and leave to rise 25%
Pre shape as boule
Leave 10 mins
Final shape as batard
Put in banneton and then in fridge overnight.
Bake next morning:
Preheat oven and dutch oven 50 mins at 250c
Turn out dough, dust with rice flour and score.
Bake at 230c for 50 mins.
Looks beautiful!!
Thank you!!