500g KA bread flour
350g water
80-100g levain
10g salt
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Autolyse 1 hr
3 stretch and folds every 30-45 min
1 lamination
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Bulk fermentation 4-8 hrs depends on the ambient temperature. 78-80 it’s ideal for me and in 4-5 hrs it’s at 50% rise.
Pre-shape
Cold proofing 12-18hrs depends on the dough temperature.
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Heat the cast iron pan for 1 hr at 500F
Bake for 18-20 at 480F
Bake for 8 min at 480F with lid off
Bake for 12-14 min at 420F for desired crust color.
by us3r2206
3 Comments
She’s beautiful
What brand bread flours are you all using? Protein content
Sorry, but what is the point of heating a cast iron pan for an hour? Pre-heating an empty pan for that long could easily damage it.
Put the pan in the cold oven and about 15-20 minutes after the oven hits 500, the pan is as hot as it’s going to get.