650g white bread flour 350g strong flour, 12g protein 200g whole wheat levain (70% hydration) 760ml water 20g of salt.
Instructions:
Mix the sourdough starter, water (leaving a bit aside to mix with the salt), and flour. Let it rest for 30 minutes. Add the salt dissolved in the reserved water and do stretch and folds until the dough is fully combined. I did 4 sets of coil folds every 30 minutes.
Given my dough’s temperature (27°C), I let it rise by 30%, then divided it into 3 portions, pre-shaped them, and let them rest for 30 minutes before shaping. I made one regular loaf and two filled ones. One was filled with pepperoni and cheese, and the other, olives and almost caramelized onions. I put them in the fridge and baked them 20 hours later: 20 minutes in a Dutch oven at 250°C. Then uncovered for another 20 minutes at 215°C.
I had never made such a highly hydrated white bread before. What do you think of the crumb (last picture)?
peperespecter
The crumb looks nice! Did you cut it before it cooled?
Last-Note-9988
They’re so cute 🥺
BattledroidE
These are really nice. Crumb shot looks like delicious bread.
Psyking0
Work of art
laurasdiary
Looks perfect!
AsslanderPundit
Looks like you messed up. Keep trying. You’ll figure it out someday.
7 Comments
Ingredients:
650g white bread flour
350g strong flour, 12g protein
200g whole wheat levain (70% hydration)
760ml water
20g of salt.
Instructions:
Mix the sourdough starter, water (leaving a bit aside to mix with the salt), and flour. Let it rest for 30 minutes. Add the salt dissolved in the reserved water and do stretch and folds until the dough is fully combined. I did 4 sets of coil folds every 30 minutes.
Given my dough’s temperature (27°C), I let it rise by 30%, then divided it into 3 portions, pre-shaped them, and let them rest for 30 minutes before shaping. I made one regular loaf and two filled ones. One was filled with pepperoni and cheese, and the other, olives and almost caramelized onions. I put them in the fridge and baked them 20 hours later: 20 minutes in a Dutch oven at 250°C. Then uncovered for another 20 minutes at 215°C.
I had never made such a highly hydrated white bread before. What do you think of the crumb (last picture)?
The crumb looks nice! Did you cut it before it cooled?
They’re so cute 🥺
These are really nice. Crumb shot looks like delicious bread.
Work of art
Looks perfect!
Looks like you messed up. Keep trying. You’ll figure it out someday.