500g of flour
375 g water
10g salt
110 g. Active starter
Autolyse just water and flour for an hour
Then added starter and salt waited 10 minutes and did stretch and folds for 10 straight minutes
After I waited and hour and then I did 3 sets of 4 S&F with an hour in between each
Then let it sit for 1 1/2 hours
Then did the shaping and during I added the welly. Which was not made by me so dont have the recipe for it.
I plopped the dough and the welly in a banneton and let it bulk ferment in the fridge over night
Next day I baked it at 500° in a Dutch oven that was preheated with the oven for 20 minutes then took the lid off and dropped the temp to 450° for 25 minute
Let it sit on the counter for 2 hours and the dug in. She was exquisite.
by Valdemort93
9 Comments
That’s wild
That is pretty cool idea. Was the meat still warm even after 2hrs sitting on the counter?
Oohh, I bet this was fantastic with horseradish!
Oh hell yeah. I like em a little crazy anyways
She needs a name. She looks like a Sheila.
Underproofed, very underbaked. Humble opinion but it’s best to fool around after you’ve perfected making loaves.
Beef looks good though and I do love the concept
Looks so good and an interesting/original idea. I like out of the box thinkers.
Sorry, but this is a food crime.
Beef Wellington isn’t meant to be like beef stew in a bread bowl.
I am a good cook. I can make soufflé and hand made pasta .
This is insane. Good job . I really couldn’t pull that off