How It Started vs How It’s Going

5 Comments

1. 

   BreadTherapy 3 months ago

   Specs:

   (Makes two loaves)

   64g whole wheat flour (8%)

   736g bread flour (92%)

   600g water- reserve 20g for adding salt (75%)

   160g ripe sourdough starter (20%)

   16g fine sea salt (2%)

   Method:

   •The night before, feed starter and autolyse flours and water for 12 hours

   •About 30min before adding starter, check autolyse for dry bits, and stretch and fold it

   •Add starter using Rubaud kneading method

   *30min rest

   —

   •Add salt and reserved water using Rubaud kneading method

   *30min rest

   —

   •Strong stretch & fold

   *30min rest

   —

   •Laminate dough

   *1hr rest

   —

   •1 round of coil folds every hour for a total of three rounds of coil folds

   *Let dough rest until end of bulk fermentation~ about nine hours from the time starter was added

   —

   •Preshape

   *30min rest

   —

   •Shape into batard

   *Cold retard for 16 hours

   —

   •Preheat cast iron Dutch oven for 1hr at 500°f

   •Score loaf

   •Spritz a few times with water

   •Bake covered at 500°f for 4min

   —

   •Lower temperature to 480°f, bake covered for 14min

   •Uncover and admire oven spring

   —

   •Lower temperature to 420°f, bake uncovered for 15min

   •Rotate loaf, lower temperature to 400°f, bake for 15min

   —

   •Lower temperature to 350°f, bake for 12min

   •Lower temperature to 300°f, bake until desired color is reached (30min for this loaf)

   —

   •Move loaf to a cooling rack and wait 24hrs before slicing

2. 

   BreadTherapy 3 months ago

   The first two photos are of the very first loaf I baked back in April of 2023.

   The last two photos are from the bake I did this past weekend.

   Keep going! Never stop baking!

3. 

   FamousAnt1533 3 months ago

   Beautyful

4. 

   BGritty81 3 months ago

   What are you laminating?

5. 

   ILoveMomming 3 months ago

   #goals!