Still some tweaking to do but I’m happy with this. The loaf is a bit lopsided possibly from shaping but the eat it tall and pronounced.
400g bread flour
25g rye flour
25g spelt flour
300g water
11g sea salt
111 starter
I was planning on changing my flour total to 500 so I increased starter and salt and forgot to increase the rest 🤦♂️.
Mixed everything and sat for 30 mins
Stretch and folds every 30 mins x 3
Bulk ferment on counter roughly 70F for 7 hours.
Pre-shape and rest 30 mins then shape and rest on counter for an hour then into the fridge for about 13-14hrs.
Baked covered 30 minutes 450F and uncovered about 7m
by BodhiZaffa
11 Comments
Awesome bread! Keep it up
They are so beautiful!
Looks gorgeous!
Very nice! What were the main things you had to play around with/modify to get there? I’m on loaf #4 and it’s ok, but still have things to figure out.
Looks fire!
That’s what it takes. Practice, practice, practice. Looks great 👍🏻
Hell yeah, these look great!
Very nice mate 👍
You should be!
Question from a beginner: did you also feel like you had no idea what you were doing when you started?
That looks fantastic!