700g King Arthur organic bf
570g water
100g starter 100% hydration, 90% bf 10% rye
Fed starter 10hrs before mix
1hr autolyse
5 coil folds, 8.5hr bulk fermentation at 70f
Baked at 500f for 30 min in Dutch oven, 15 min with lid off @ 5280ft
I noticed this dough was bubbling like crazy while I was shaping it, by the time I shaped one end I had to go pop bubbles at the other end. Then I get this gigantic spring, and notice that unfortunately I forgot the baking tray under the Dutch oven so the bottom got toasty and I got a darker color than I usually prefer.
I use this recipe all the time, the only change I made was to reduce to 100g starter from 140g to get a bit more tang. I also skipped my usual lamination and did only coil folds.
by dbonham
9 Comments
Forgot to add, 20g salt
That oven spring is insane.
fantastic oven spring.
Did you add all of the water at the beginning? Or withhold some and add it after one or two of the coil folds?
Crumb shot pls
Edit/add: my suspicion with massive oven spring is that the loaf is underproofed, but don’t know if this is actually always true!
What a beauty
Hey so I’m gonna need to see the inside of that loaf
https://preview.redd.it/vrcmt8o33pzf1.jpeg?width=4284&format=pjpg&auto=webp&s=5ab485926afbd37d815ad28e24b51f2ae19b6b56
Here’s the crumb, it’s a little different than usual, maybe because I skipped lamination this time. Very tasty despite the crispy bottom
Absolutely a-ma-zing