I think I have drastically improved my shaping. Looks gorgeous. My crumb is a bit more open now that I know not to rush to a final shape. This is 78% hydration as well. Recipe in comments.
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badscribblez
RECIPE:
– 70g spelt + 280g flour (350g) + 265g water autolyse for 3 hours on counter. – 100g levain added (20/40/40) that’s roughly 14 hours old. – 7g salt added. – mix until window pane test is done well. – 4 coil folds every 45 min. – pre shape with a quick coil fold, let set for 20 min. – take dough out and run a bench scraper around the bottom to create a sphere, just tightening the dough. Rest another 15 min. Add a small dusting of rice flour on top. – turn over, make a rectangle, final shape. Cover for 30 min at room temp then send to fridge. – this loaf was cold fermented for 14 hours. I’ve been doing same day loaves as well, just a 2 hour cold retard.
Flavor is coming out lovely. My starter is also mostly rye flour with a touch of bread flour. Almost 2.5 years old.
4 Comments
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RECIPE:
– 70g spelt + 280g flour (350g) + 265g water autolyse for 3 hours on counter.
– 100g levain added (20/40/40) that’s roughly 14 hours old.
– 7g salt added.
– mix until window pane test is done well.
– 4 coil folds every 45 min.
– pre shape with a quick coil fold, let set for 20 min. – take dough out and run a bench scraper around the bottom to create a sphere, just tightening the dough. Rest another 15 min. Add a small dusting of rice flour on top.
– turn over, make a rectangle, final shape. Cover for 30 min at room temp then send to fridge.
– this loaf was cold fermented for 14 hours. I’ve been doing same day loaves as well, just a 2 hour cold retard.
Flavor is coming out lovely. My starter is also mostly rye flour with a touch of bread flour. Almost 2.5 years old.
Thanks for reading !!
https://preview.redd.it/zx08dzhqfvae1.jpeg?width=763&format=pjpg&auto=webp&s=a0d90a69273fceb8adf2763da3a5bee6968e8dbe
I knew I’ve seen that before
I love my BreadMat!