Tried a completely new method (adapted from 'The Regular Chef') and am a bit blown away by how well it turned out. I've been making consistent good loaves using a different recipe that I've tweaked to match my ingredients and environment (see post history if curious) and wanted to try something new to see if it would help me tackle my goal of a more open crumb. Next up, tackling the oven spring ๐Ÿคž๐Ÿป

  • Mix 700g water (~85ยฐF), 200g starter, 900g bread flour, 100g whole wheat flour
  • Rest dough for 30 min in a warm environment (โ€œWEโ€)
  • Mix 50g water (room temperature) with 20g dissolved kosher salt into the dough
  • 25 min bulk ferment in WE, stretch/fold x8
  • 25 min bulk ferment in WE, stretch/fold x8
  • 25 min bulk ferment in WE, stretch/fold x8
  • 25 min bulk ferment in WE, coil fold x4
  • 25 min bulk ferment in WE, coil fold x4
  • Rest dough for 10 min on counter
  • Divide dough into 3
  • Pre-shape
  • Bench rest for 20 min
  • Final shape and into bannetons
  • 4 hour cold proof
  • Score
  • Bake at 500ยฐF for 30 min (lid on) and 15 min (lid off)

by Top-Papayas

1 Comment

  1. Ventura-K-9

    Very pretty, is the difference just using more hydration? I haven’t been able to get that open crumb yet.

Write A Comment