7.5% Sprouted Whole Wheat
7.5% Semolina
15% Bob’s Red Mill Bread Flour
70% Caputo 0
Levain 20%
Salt 2%
Hydration 86%
1 stretch & fold
1 lamination
3 coils
Shaping
Bulk fermentation 7 hours 15 mins (dough temp 73F)
Retard 17 hours at 32F
Bake (preheat 1 hr 255C with Dutch oven)
240C 20min, remove lid, bake another 10 min
220C 15min
I began with 80% hydration and let the dough autolyse overnight in the fridge. The next day, I incorporated additional water through bassinage, bringing the total hydration up by 6%. This is the highest hydration I’ve ever used for original loaves.
by No_Nefariousness_364
1 Comment
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