My ingredients:
400 grams bread flour
20 grams rye flour
20 grams whole wheat flour
20 grams spelt flour
70 grams starter
9 grams salt
380 grams water
Autolyse the flours with the water 1 hour before adding the salt and starter. After adding the starter and salt, 2 coil folds with 30 minutes between each fold. Then 3 sets of stretch and fold 30 minutes between each fold. Then allowed it to finish bulk fermentation (total of 9 hours). Preshape then shaped and cold proofed for 8 hours.
Scored and then into the oven covered 20 mins, then uncovered for another 20 mins.
by GreensDeck
4 Comments
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Looks amazing! I bet it tastes amazing too! WOW
Nice crumb
Beautiful loaf! ♥️🍞👏🏼