About 70% of hydration, 15% protein content in the flour, baked in a cast iron pot
by enceladus71
2 Comments
29x29x29
May be worth waiting another 2 years before your next loaf if this is the spectacular result!
enceladus71
Adding the recipe: – 600g of spelt flour – 420g of filtered water – 15g of salt – 60g of active rye sourdough starter
I’ve mixed thr flour, water and salt in a standing mixer and left it covered for 30 minutes to autolyse. I then added the starter and kept mixing for about 5 minutes. Next I’ve performed 6 stretches & folds, each 30 minutes apart. After the last stretch&fold I left the dough in a container to ferment for 2 hours. After this whole process I’ve formed the loafn sprinkled it with rice flour and put it in a banneton. Put it in the fridge at 4 degrees C for 10 hours. I warm up the cast iron pot to 250 degrees, line it with baking paper, put the scored bread on to and add 2 ice cubes inside (between the paper and the walls of the pot) to create the steam. I bake it for 20 minutes with the lid on, then take the bread out of the pot and keep baking on a tray for 20 more minutes at 230C.
2 Comments
May be worth waiting another 2 years before your next loaf if this is the spectacular result!
Adding the recipe:
– 600g of spelt flour
– 420g of filtered water
– 15g of salt
– 60g of active rye sourdough starter
I’ve mixed thr flour, water and salt in a standing mixer and left it covered for 30 minutes to autolyse. I then added the starter and kept mixing for about 5 minutes.
Next I’ve performed 6 stretches & folds, each 30 minutes apart. After the last stretch&fold I left the dough in a container to ferment for 2 hours.
After this whole process I’ve formed the loafn sprinkled it with rice flour and put it in a banneton. Put it in the fridge at 4 degrees C for 10 hours.
I warm up the cast iron pot to 250 degrees, line it with baking paper, put the scored bread on to and add 2 ice cubes inside (between the paper and the walls of the pot) to create the steam. I bake it for 20 minutes with the lid on, then take the bread out of the pot and keep baking on a tray for 20 more minutes at 230C.