400g bread flour, 100g whole wheat flour, 315g water, 90g active starter, 17g salt.
Mix water and starter together. Add flours and salt and mix by hand for a few minutes. Rest for 45mins. 4 sets of stretch and folds (I do a lot of s&f every set – like probably at least 20, I’m really trying to build up that gluten). Finish bulk fermenting for another 3-4hrs, pre-shape, rest for 30min, final shaping, rest in the banneton for 30min, stitch the bottom together, cold ferment in fridge for 2.5 days. When ready to bake, score right before I put it in the oven and bake at 450 in Dutch oven for 25 mins covered and 15 uncovered. (I add 3 ice cubes under my parchment paper)
I recently started adding whole wheat flour into my recipe and have found my dough is easier to shape and also easier for me to figure out bulk fermentation. My oven spring has also massively improved. I’ve been playing with higher hydration levels too but can never get their shape to be this pretty! Something to keep working on 🙂
by cheese-mania
5 Comments
Ooo that looks nice
Do you think 2.5 days in the fridge was a major factor of the outcome?
Where’s the beauty shot?
Woah, that’s a wild ratio of ingredients! Seems low hydration and a lot of salt, and less starter than I usually do too. But the final product looks awesome!
I do the same trick with the ice, it really helped with oven spring