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1. Mix levain to rise overnight — 120g flour mix, 120mL water, 6g starter (PFF: 15%) 2. In the morning, mix remaining flour and water to autolyse for 1 hour 3. Mix levain, salt, and autolyse dough in stand mixer for 5 minutes or so 4. Slap and fold for a few minutes, then 3 sets of stretch and folds every 30 minutes thereafter 5. Bulk ferment until just under doubled (6 hours in my kitchen) 6. Divide, preshape, and bench rest for 20 minutes 7. Shape and put in fridge for 18 hour cold retard 8. Preheat oven and dutch oven/combo cooker to 450F 9. Spray loaf with water, score, bake for 25 minutes 10. Lower heat to 350F, uncover, and bake for an additional 25 minutes
## Notes
As always, my shaping and scoring are what needs work. My lame was not super sharp, but I had no more blades and just had to deal. Proofing felt pretty bang on, and the flavor was really great. I usually do 10% PFF and I think the extra 5 contributed a lot of flavor. Might push it to 20 next time just to see what happens.
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#Dough Totals (2 loaves)
* 400g Bread Flour
* 320g fresh milled wheat flour
* 80g fresh milled rye flour
* 600mL water (75% hydration)
* 15g salt
## Steps
1. Mix levain to rise overnight — 120g flour mix, 120mL water, 6g starter (PFF: 15%)
2. In the morning, mix remaining flour and water to autolyse for 1 hour
3. Mix levain, salt, and autolyse dough in stand mixer for 5 minutes or so
4. Slap and fold for a few minutes, then 3 sets of stretch and folds every 30 minutes thereafter
5. Bulk ferment until just under doubled (6 hours in my kitchen)
6. Divide, preshape, and bench rest for 20 minutes
7. Shape and put in fridge for 18 hour cold retard
8. Preheat oven and dutch oven/combo cooker to 450F
9. Spray loaf with water, score, bake for 25 minutes
10. Lower heat to 350F, uncover, and bake for an additional 25 minutes
## Notes
As always, my shaping and scoring are what needs work. My lame was not super sharp, but I had no more blades and just had to deal. Proofing felt pretty bang on, and the flavor was really great. I usually do 10% PFF and I think the extra 5 contributed a lot of flavor. Might push it to 20 next time just to see what happens.
Good job!! Looks yummy
That’s a beauty!