After MANY failed attempts on a baking stone and steamed oven technique, I’ve had a bit of success!
I put the baking stone on the base of the oven (where the heating element is) a tray of boiling water above and sprayed the oven walls with water.
Dough:
300g swf
50g Rye
50g wholewheat
80g rye starter
8g salt
575g water
Autolyses for 40 mins, slap and fold, 2 stretch and folds, 2 coil folds all 20mins apart. From mix to fridge it was 5 hours at 25.8°C
by razz______
5 Comments
That looks amazing! Congratulations.
Wow!! Looking at your post history out of curiosity and saw your post from last year!! What a way you have come! Congrats!!
Is the 5 hours including the autolyse time? Looks great!
Looks fantastic, well done!
Is your listed dough recipe correct? Seems like an excessive amount of water to flour.
EDIT: Sorry I put the wrong amount of water! 295g of water was used!