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_DoppioEspresso_
Ingredients: – 400g bread flour – 200g home milled einkorn flour, slightly sifted (90% extraction) – 450g water (75%) – 13g salt – 120g levain
Method:
– Autolyse 4h. It’s simply the time required for my levain to peak. – Add starter (was fed 1:1:1, took 4h to double) + 30min rest. – Add salt and mix. Let rest for 30min. – 2 sets of coil folds, 45min apart. – wait until bulk ferment is over. My indicator is typically 50-60% vol increase. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 450F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water. – turn oven back on to 450 and continue baking for 30min.
psycholpath
That looks amazing
CredditScore_0
Can you please please please show somehow what your shaping method is ?
12 Comments
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Ingredients:
– 400g bread flour
– 200g home milled einkorn flour, slightly sifted (90% extraction)
– 450g water (75%)
– 13g salt
– 120g levain
Method:
– Autolyse 4h. It’s simply the time required for my levain to peak.
– Add starter (was fed 1:1:1, took 4h to double) + 30min rest.
– Add salt and mix. Let rest for 30min.
– 2 sets of coil folds, 45min apart.
– wait until bulk ferment is over. My indicator is typically 50-60% vol increase.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 450F, load loaf, reduce to 350F and spray a good amount of water with a spray bottle. Bake for 20min. Open bake with hotel pan filled with water.
– turn oven back on to 450 and continue baking for 30min.
That looks amazing
Can you please please please show somehow what your shaping method is ?
what a beautiful crumb
It looks perfect
Woww such a beautiful crumb!
Thanks for sharing. Great looking loaf
Yo, this is it! Very nice!
+1 for the recipe share.
What do you people mean by crumb?
Oh my lanta 😍
Amazing!