I just finalized my spring and March menu in my bakery and these loaves are a must share! First pic is Italian Herbs & Chese and second is Sugared lemon blueberry. I brought the Italian Herbs & Cheese to my last market and it was gone in MINUTES!
For the base:
Bread Flour 300g
Whole Wheat Flour 40g
AP Flour 40g
Water 293g
Starter 76g
Salt 8g
Italian Herbs & Cheese: added during the second stretch & fold
Italian seasoning 3g
Lightly dried basil 4g
Colby jack & parmagiano reggiano 125g
Sugared Lemon Blueberry:
Zest of 1 lemon (added to dry ingredients)
Blueberries (added during second stretch & fold)
Sugared in the raw 1tbsp (added after BF, during pre-shaping)
My process:
Mix water and active starter until milky and bubbly
Add dry ingredients (Flour, salt, etc) and roughly mix until no dry spots
Wait 1 hour, do stretch & fold until you can't (~3 min)
Wait 30 – 40 min, stetch & fold – repeat 4 – 5 more times
Let dough rest to finish BF (depending on my schedule, this will be on the counter or in the fridge)
Preshape (add any sugar here, being careful not to add to the edge)
Shape then rest for 10 minutes, stitch if necessary
Move to the fridge to CF for at least 6 hours
Open bake at 475° for a total of 38 minutes
by BreadCrumbBakery