So happy with how this one turned out after my (somewhat) fail last bake ( see last two slides). I’m still a novice so please give me any and all feedback on how to improve!
150 g whole spelt meal (30%)
350 g wheat flour (70%)
375 g water at 30°celsius
10 g unrefined salt
100 ripe starter
Autolyse: Mixed the flours, dissolved starter in water by hand. Mixed flour and water/starter, let sit for an hour. Then pinched in the salt.
Bulk fermented at room temp of 24° celsius for 2 hours before 1st shaping. Rested on bench for 20 mins, before final shaping and into the fridge for cold priorinne for 17 hours. Into the dutch oven, 20 minutes with lid on, 20 off.
by kristinaud
3 Comments
Looks wonderful! May I ask what you changed from your first loaf to this one?!
*improvement not needed
That looks *awesome*
Looks great, I’m surprised you got away with such a short proof even if your kitchen is warm. Though I guess your autolyse isn’t really an autolyse if you have the starter in there so fermentation has already started. Did you do any stretch and folds?
I do a 20 minute autolyse with just the flour and water, then pinch in the starter and salt (and a little reserved water), but if this works for you don’t change it – I find it’s much better to find what that works for you than to take anyone else’s method as gospel since there’s many ways to make a loaf.