800g bread flour
86g whole wheat flour
635g water
20g fine sea salt
175g Levain
I mix everything together (that’s right). Autolyse for 45 minutes. 3 sets of stretch and folds every 30 minutes. Bulk rise for 4-6 hours. I use visual cues such as the height of the dough in the bowl to gauge when my dough has finished its bulk phase so the time varies but the result stays consistent. Split into two loavesc preshape and shape. 12 hour cold ferment. Bake 20 minutes covered at 500, 20 minutes uncovered at 450.
I feel like the whole “mix everything” thing is looked down upon but it works every single time and requires waaayyyy less work. Imagine not needing 3 separate steps to add in your starter after the autolyse and then adding the salt, requiring labor intensive techniques to
Incorporate everything. That’s how I used to do it but no more. Throw it all in there and mix once and only once AND IT WORKS. Try it out, you’ll see. What do you think?
by icameow14
4 Comments
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I also throw everything in at once. I have seen no difference in quality
Looks pretty similar to my loaves today! I also put the starter in the initial mix but hold back on the salt which I add with a touch more water after 45min or so autolyse. I should try everything all in together one day. I bake 5m longer too, as I like them pretty dark.
This feels so refreshing to hear! I would bake every single day if I could eat all that bread. 🤣