Used a live starter from a local bakery, mixed 500 g flour (400 g wheat + 100 g spelt), 350 g water, 100 g starter, and 10 g salt.
Kneaded it with a mixer, did one fold halfway through a 4-hour bulk rise, then proofed 45 min in a floured cotton cloth.
Baked 20 min at 250 °C (lid on) + 25 min at 230 °C (lid off) in a Dutch oven.
by di88
2 Comments
Looks great! Keep up the good work:)
That’s a fast recipe! Am I wasting my time doing 12 hour bulk ferments with 24 hour cold lol