Little over done, but still delicious!by dudeman0311 2 Comments dudeman0311 1 year ago 810 g white 90 spelt wheat 770 g water 70 g starter 18 g saltMix flour and water, rest 1 hrAd starter/ salt slap foldStretch fold 15, 15, 30, 30, 30Bench rest 20 minBench rest 10 minForm to Benetton and set overnightBake lodge logic 500 degrees/20 min remove lid reduce temp to 450 degrees/15-20 min JeanPierreSarti 1 year ago Not overdone! They look fantastic. At those temps, you’ve got to be pretty dark just to get a good bake and avoid gumminessWrite A CommentYou must be logged in to post a comment.
dudeman0311 1 year ago 810 g white 90 spelt wheat 770 g water 70 g starter 18 g saltMix flour and water, rest 1 hrAd starter/ salt slap foldStretch fold 15, 15, 30, 30, 30Bench rest 20 minBench rest 10 minForm to Benetton and set overnightBake lodge logic 500 degrees/20 min remove lid reduce temp to 450 degrees/15-20 min
JeanPierreSarti 1 year ago Not overdone! They look fantastic. At those temps, you’ve got to be pretty dark just to get a good bake and avoid gumminess
2 Comments
810 g white
90 spelt wheat
770 g water
70 g starter
18 g salt
Mix flour and water, rest 1 hr
Ad starter/ salt slap fold
Stretch fold 15, 15, 30, 30, 30
Bench rest 20 min
Bench rest 10 min
Form to Benetton and set overnight
Bake lodge logic 500 degrees/20 min remove lid reduce temp to 450 degrees/15-20 min
Not overdone! They look fantastic. At those temps, you’ve got to be pretty dark just to get a good bake and avoid gumminess