100% White flour w320, 12,5% protein
78% hydration
30% levain
3% salt
No autolyse, direct mix in spiral mixer, bulk fermentation 4,5h at 24-25c. Preshape then rested for 45 minutes, then shaped and put in the fridge for 16 hours.
This is the result, with whom I'm really happy but open for improvements and comments🌾😀.
by bxbsbzbz
16 Comments
Looks gorgeous!
I have a few questions because these loaves look perfect.
how long do you mix and what speed? Also when you say spiral mixer, you’re talking about the kitchenaid attachment?I recently used a stand mixer for the first time. Kitchen aid with C hook on setting 1 for about 5 minutes. The dough was completely unworkable. It had no gluten structure
Also when you say temperature 24deg, do you mean dough temp or ambient?
No folds during bulk?
Opening a small bakery in March, in our small town. Hope that people will like and appreciate this kind of bread!
Fair fucks. This is superb bread
How long do you spiral mix? I want to try this on my next loaves and I have a true dough spiral mixer
https://preview.redd.it/gsibkjqiyblg1.jpeg?width=4284&format=pjpg&auto=webp&s=5a582e365537b1df516cbc1ac8b4b505b44e1258
Thanks! Any tips and what you look for would be greatly appreciated
Love the style! Hope you make a ton of sales and lots of luck with your bakery!
Best of luck, babes!! Those are beautiful, love how they look!! 😍
Wooooow gosh I’d love to slather some good French butter on that and nom with some tea! It looks so plushy, I can almost taste it!
They look like perfection to me. Do you just do a slash down the middle ? After 7 minutes or when they first go in?
How do you figure out the W value?
What a perfect bunny profile! Goals.
bread making goals. wow!
The color is beautiful! How long are you baking, what temp, and I’m assuming on a sheet pan and not Dutch ovens if it’s commercial?
Very awesome loaf!!
Do you create these for bakeries? They look great. Nice crumb. When do you add the salt? I use an Ankarsrum, does this pass as a spiral mixture? When you use whole wheat, what’s your ideal ratio. And…if you add rye, ditto???
If my bread looked like this, I would be a bread god