Today’s bake following a recipe from Phil at u/CulinaryExploration YouTube channel. When I first tried this loaf, the hydration was way too much for my flour at 74%. I dropped down to 65% and that went too far the other way. This bake is at 70% and the dough felt much better to work with.
364g strong white flour
45g wholemeal flour
271g filtered water
9g salt
91g rye starter
After mixing left to rest for 30 mins before a few slap & folds to bring everything together. Prove 1 hour, then about 12 stretch & folds. Prove another hour & repeat stretch & folds. Then left to prove for 3 hours. Shaped into banneton & then left again for 90 mins. Left to cold ferment in fridge overnight (roughly 16 hours).
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Today’s bake following a recipe from Phil at u/CulinaryExploration YouTube channel. When I first tried this loaf, the hydration was way too much for my flour at 74%. I dropped down to 65% and that went too far the other way. This bake is at 70% and the dough felt much better to work with.
364g strong white flour
45g wholemeal flour
271g filtered water
9g salt
91g rye starter
After mixing left to rest for 30 mins before a few slap & folds to bring everything together. Prove 1 hour, then about 12 stretch & folds. Prove another hour & repeat stretch & folds. Then left to prove for 3 hours. Shaped into banneton & then left again for 90 mins. Left to cold ferment in fridge overnight (roughly 16 hours).
Baked at 220c 25mins lid on. 20 mins lid off.