First bake of ‘26

HNY all. Wanted to get back into the swing with an easy loaf, turned out good!

Ingredients
– 500g flour (80% HP, 10% spelt, 5% rye, 5%WW)
– 375ml warm water (FDT target 25c)
– 100ml starter
– 10g salt

Final hydration 77.25% (inc. starter)

Method
– 20 min autolyse, add salt/starter mix in stand mixer 8 mins, adding last 25ml water in stages.
– 4h room temp proof
– Shape and bench rest uncovered 25 mins
– final shape and into batard banneton, coated with rice flour
– 13h cold proof
– turn out, score and into cold DO, straight into cold oven at 250c for 40 mins
– uncover and cook final 15 mins at 220c
– turn out and rest in cooling oven, with door ajar.