I’ve been consistently using the same recipe
255gr bread flour 35 gr whole wheat flour 35 gr rye flour 84 gr starter 215 gr water 7.5 gr salt
But this time I changed my bread flour from the organic one with 14% protein to a Japanese one with the name super melanger. The dough was not sticky 🥹🥹🥹 and I finally see a decent oven spring with a somewhat even crumb after many “failed” loaves.
by zephyrmori1188
1 Comment
Mixed water and flour, used machine to knead for about 3 minutes. Let rest for 30 mins. Added starter and knead with machine again for about 5 mins, 30 mins rest. Spritzed some water and added salt, machine knead 5 mins, 30 mins rest. Stretch and fold every 30/45 mins (I have kids and need to settle their dinner) 3 times. Laminated one time and moved to a clean square jar container, rest one hour. Did one last coil fold and rest for the remainder of bulk ferment. Observed for signs of completion – nice bubbles on top and sides, with dome that doesn’t stick to the side of the container. Preshape and let rest 20 mins. Shaped into batard and put into fridge for cold proof about 20+ hours and baked 250 deg in Dutch oven for 30 mins and 210 deg uncovered for the last 10 mins. Et voila