Recipe:
– 500g 11.5% protein bread flour
– 100g whole wheat flour
– 425g water
– 100g starter
– 15g salt
Method:
– 1 hour autolyse of flours and water.
– Add starter and salt and mix in stand mixer for 10 mins on low speed.
– 3 x coil fold separated by 30 mins.
– 4 hours bulk fermentation at ~27c.
– Shape and straight into banneton.
– Refrigerate for 18 hours at 2c.
– Into 250c oven on stone with steam for 20 mins. Reduce to 220c with no steam for a further 15 mins.
by 29x29x29
2 Comments
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Looks beautiful with a lovely crust, can I ask why you removed the steam for second part of cooking?