78% hydration
80% King Arthur bread flour
20% King Arthur whole wheat flour
16% levain
2% kosher salt
1% malt powder
-Feed levain and put in warm spot for 5 hours
-Autolyse flour and water for 1 hour (4 after feeding levain)
-Mix in levain and salt, mix well for about 3-5 minutes
-Four stretches and folds every 30 min
-Bulk ferment another 3 hours after S+F
-Shape and put in fridge for 12-16 hours
-Bake in preheated Dutch oven at 475F with lid on for 25 min, lid off for 20
by pswoofer18
4 Comments
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Gorgeous
Looks gorgeous. I’ve never used malt powder; what does it do?
How do you get the loaf so damned high? Mine never get that kind of loft. I do shaping, resting, reshape, banneton, cold
Proof overnight.