* 300g high gluten bread flour * 225g-240g water (this was 225g @ 75% hydration) * 60g levain @ 20% * 6-9g salt depending on how salty i’m feeling @ 2-3%
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1. Build levain @ 100% hydration, let it rise for ~5 hours 2. Autolyse flour, water, salt (yeah i add salt to the autolyse i dont think it makes a huge difference here), let it rest an hour 3. Add levain, rubaud mix 5 mins, let it sit for 25m 4. Rubaud mix again 5 mins, let it sit for 25m 5. Laminate on counter, let it sit for 25m 6. Big stretches on countertop, wrap in tight ball, into square glass container to proof @ 80F, let it sit for 30m 7. Coil fold, 20 mins rest 8. Coil fold, 20 mins rest 9. Coil fold, 20 mins rest 10. Coil fold, 20 mins rest 11. Let bulk the rest of the time until ready ~4 hours (usually aim for 6-7 hours total bulk) 12. Shape, into banneton, into fridge till morning. 13. Preheat oven to 500F with baking steel on bottom rack and pizza stone on top rack for about an hour 14. Lower heat to 450F, launch loaf on steel, cover with large hotel tray (simulates a dutch oven bake), 15mins covered 15. Uncover, transfer to stone, bake till done ~15 more mins!
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Can we get the recipe please? 🥰
weekly loaf recipe!!
* 300g high gluten bread flour
* 225g-240g water (this was 225g @ 75% hydration)
* 60g levain @ 20%
* 6-9g salt depending on how salty i’m feeling @ 2-3%
—
1. Build levain @ 100% hydration, let it rise for ~5 hours
2. Autolyse flour, water, salt (yeah i add salt to the autolyse i dont think it makes a huge difference here), let it rest an hour
3. Add levain, rubaud mix 5 mins, let it sit for 25m
4. Rubaud mix again 5 mins, let it sit for 25m
5. Laminate on counter, let it sit for 25m
6. Big stretches on countertop, wrap in tight ball, into square glass container to proof @ 80F, let it sit for 30m
7. Coil fold, 20 mins rest
8. Coil fold, 20 mins rest
9. Coil fold, 20 mins rest
10. Coil fold, 20 mins rest
11. Let bulk the rest of the time until ready ~4 hours (usually aim for 6-7 hours total bulk)
12. Shape, into banneton, into fridge till morning.
13. Preheat oven to 500F with baking steel on bottom rack and pizza stone on top rack for about an hour
14. Lower heat to 450F, launch loaf on steel, cover with large hotel tray (simulates a dutch oven bake), 15mins covered
15. Uncover, transfer to stone, bake till done ~15 more mins!