The importance of getting the angle right with your lame
by duhboner
2 Comments
duhboner
Ingredients (makes two loaves)
900g white bread flour (robin hood best for bread home style white) 75g whole wheat flour (no name) 675g tap water room temp 50g whole wheat fed starter (100% hydration) 22g salt
Methods
1. Mix flour and water and let autolyse for 45 minutes to an hour. 2. Mix in starter and salt and leave for a half hour (up to an hour if I get distracted) 3. Stretch and folds x2 at 15 minute intervals. Coil folds x2 at 15 minute intervals. Results in four folding sequences over an hour to 1.5 hours. 4. Bulk ferment for ~10-12 hours based on starter activity. Looking for a 100% rise. 5. Shape. 6. Place in cloth-lined banneton. Leave in fridge for 24 hours. 6. Next morning, preheat oven to 500F for 45 minutes with enamel cast iron Dutch oven heating up with oven. 7. Take dough straight from fridge, place on parchment paper, score, place in Dutch oven with two ice cubes. 8. Bake for 20 minutes at 500F. 9. Reduce heat to 450F. Remove lid from Dutch oven, bake for 20 minutes based on how brown the bread looked when I took the lid off. 10. Let rest 2-4 hours based on self control before cutting open to allow bread to cool and keep moisture.
Logbotherer99
You cant title the post
>The importance of getting the angle right with your lame
and then not go into detail!
Also, 50g starter to 1kg flour is v low compared to what I normally do, then I noticed your long process. Do you find the bread better? Different? Method suits better?
2 Comments
Ingredients (makes two loaves)
900g white bread flour (robin hood best for bread home style white)
75g whole wheat flour (no name)
675g tap water room temp
50g whole wheat fed starter (100% hydration)
22g salt
Methods
1. Mix flour and water and let autolyse for 45 minutes to an hour.
2. Mix in starter and salt and leave for a half hour (up to an hour if I get distracted)
3. Stretch and folds x2 at 15 minute intervals. Coil folds x2 at 15 minute intervals. Results in four folding sequences over an hour to 1.5 hours.
4. Bulk ferment for ~10-12 hours based on starter activity. Looking for a 100% rise.
5. Shape.
6. Place in cloth-lined banneton. Leave in fridge for 24 hours.
6. Next morning, preheat oven to 500F for 45 minutes with enamel cast iron Dutch oven heating up with oven.
7. Take dough straight from fridge, place on parchment paper, score, place in Dutch oven with two ice cubes.
8. Bake for 20 minutes at 500F.
9. Reduce heat to 450F. Remove lid from Dutch oven, bake for 20 minutes based on how brown the bread looked when I took the lid off.
10. Let rest 2-4 hours based on self control before cutting open to allow bread to cool and keep moisture.
You cant title the post
>The importance of getting the angle right with your lame
and then not go into detail!
Also, 50g starter to 1kg flour is v low compared to what I normally do, then I noticed your long process. Do you find the bread better? Different? Method suits better?