What are you inclusion measurements/changes do you make when including other ingredients
by kittykateeeee
1 Comment
kittykateeeee
Really happy with this one!
Mix 100g starter with 350g warm water until starter is completely dissolved.
Next, add 14 g salt, 480g bread flour and 120g wheat flour
Did an autolyse where I mixed by hand until no more dry ingredients. NO KNEADING.
Let sit for 30 minutes. Next, stretch 4x (every 15 minutes) 3rd and 4th fold I folded in jalepeno and cheddar. (I did not weight my jalepeno or cheddar. I thought I used too much cheddar and jalepeno, but after cooking I think I could have added more)
Stretch and fold.
Put in fridge overnight.
Took it out this morning and let it sit out for 6 hours
*6 hours later* Preheat oven to 450 degrees with Dutch oven inside. Once hot, add dough to Dutch oven and bake for 30 minutes with lid. Remove lid, set temp to 475 and bake for another 30 minutes.
1 Comment
Really happy with this one!
Mix 100g starter with 350g warm water until starter is completely dissolved.
Next, add 14 g salt, 480g bread flour and 120g wheat flour
Did an autolyse where I mixed by hand until no more dry ingredients. NO KNEADING.
Let sit for 30 minutes.
Next, stretch 4x (every 15 minutes)
3rd and 4th fold I folded in jalepeno and cheddar. (I did not weight my jalepeno or cheddar. I thought I used too much cheddar and jalepeno, but after cooking I think I could have added more)
Stretch and fold.
Put in fridge overnight.
Took it out this morning and let it sit out for 6 hours
*6 hours later*
Preheat oven to 450 degrees with Dutch oven inside.
Once hot, add dough to Dutch oven and bake for 30 minutes with lid.
Remove lid, set temp to 475 and bake for another 30 minutes.