My starter "Arska" was born 6 months ago, during dark winter in Finland. Then i lurked here and learned alot, thanks to you.
Today i baked my best loaf so far and i wanted to share the recipe, so here we go.
550g organic bread flour from Mäkelän Luomutila (13g protein).
50g organic spelt.
400g spring water.
100g Arska (starter).
10g seasalt.
First i mix salt and water, then i add Arska the starter and mix that into salted water.
Then i add all the flour and mix it very well, until all the flour is well saturated and the mix is shaggy.
After this i put the lid on the bowl and let it rest 20-30min.
Then i go straight to stretch and folds, three times, one hour apart from each other.
After this comes the bulk fermention.
My dough was 24celsius so it took 6.5h to ferment.
After 24h in the fridge i baked it in bread pan, 240celsius, 33min lid on and 10min lid off.
Worth to mention, my starter is just a tad on the stiff side, usually 20g starter/40g water /60g bread flour.
One more time, thanks all to you, what a wholesome community!
by Panzerah
5 Comments
Oh and shaping! I shaped it without pre shaping, just one shaping and into the basket. I spread the dough gently into the counter and make it a rectangle and then fold the sides to the middle, then roll it into “burrito” and put in the basket.
Stunning. Elegance.
beautiful, share your scoring technique
perfect form , color and crumb
This is what I would love to replicate. Excellent job, going to try your method