My starter, Claire made the most amazing loaf of bread. And I'm so proud! Doesn't she look lovely? It didn't taste that sour even though it cold fermented in the fridge for quite a while but it's still really tasty.
Made a double batch for 935 gram loafs
68% hydration
600 g wheat flour – 60%
300 g speltflour – 30%
100 g ryeflour – 10%
650 g water – 65%
200 g starter – 20%
20 g salt – 2%
01.45: feed starter 1:4:4
10.45: mix dough
11.45: 1 SF
12.15: 2 SF
12.45: 3 SF
13.15: 4 SF
13.45: 5 SF
Bulk ferment (5 hours at 19°C/66°F)
15.45: preshape
16.00: final shape, put in bannetons and into the fridge
Cold ferment for 19 hours
Bake at 225°C for 20 minutes with lid on and 25 minutes without lid. Cool in wire rack.
by wourder_Leone
1 Comment
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