-360g Manitoba 0 flour (for the boule in the second two pictures, I did 300g Caputo Manitoba flour, and 60g KAF White Whole Wheat flour)
-280g water
-80g starter
-7g Salt
45 min autolyse
30-45min autolyse, add salt, stretch and folds
30-45min, stretch and folds
25 min, stretch and folds
25 min stretch and folds.
Bulk ferment until doubled in size, then shape and coldproof in banneton for roughly 6-7 hours. My kitchen gets pretty warm and I use my starter when it’s at it peak about 4hrs after feeding, very active.
Preheated dutch oven at 500 then dropped to 450 after dropping the loaf in. 20 minutes with the lid on, 25ish off, until I get the color I’m looking for.
Such-Quiet-251
I’d eat that!
interpreterdotcourt
it’s so satisfying when you get this .. because it’s not easy to accomplish unless you really understand the process.
4 Comments
Ingredients and method:
-360g Manitoba 0 flour (for the boule in the second two pictures, I did 300g Caputo Manitoba flour, and 60g KAF White Whole Wheat flour)
-280g water
-80g starter
-7g Salt
45 min autolyse
30-45min autolyse, add salt, stretch and folds
30-45min, stretch and folds
25 min, stretch and folds
25 min stretch and folds.
Bulk ferment until doubled in size, then shape and coldproof in banneton for roughly 6-7 hours. My kitchen gets pretty warm and I use my starter when it’s at it peak about 4hrs after feeding, very active.
Preheated dutch oven at 500 then dropped to 450 after dropping the loaf in. 20 minutes with the lid on, 25ish off, until I get the color I’m looking for.
I’d eat that!
it’s so satisfying when you get this .. because it’s not easy to accomplish unless you really understand the process.
Congratulations🤗