Ingredients: 960g Bread Flour, 240g Einkorn Flour, 744g Water, 60g Avocado Oil, 24g Salt, 300g Starter
Combined the ingredients and rested the shaggy dough for approximately an hour.
Performed 3 Coil Folds 30 minutes apart
Rested in the Proofing box for approximately 2.5 hours at 83F – Total BF 5 hrs – Love my proofing box!!!
Divided the dough into 7 – 328g mini loaves
Shaped and place in the mini bannetons and cold storage for 11 hours.
Baked at 450F 18 minutes with steam and 5 minutes without.
I did three batches regular, Jalapeno/Cheese and Raspberry/White Chocolate – They were handed out for Christmas to our co-workers!
by murfmeista
1 Comment
Look amazing!! I bet they appreciated that a lot. I’d love to receive a loaf for the holidays. BREAD RULESSSS