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lotus_dumpling
Started my sourdough journey in May and now finally getting close to my ideal crumb! Still working on the oven spring. Will update in 6 months…
lotus_dumpling
**Recipe (Tartine with some slight modifications)**
450g white flour 50g wholemeal 375g warm water 100g levain 10g salt
* **Autolyse** 1 hr * **Mix in salt + levain** Rest 30m * **Slap and fold** Rest 30m * **Slap and fold** Rest 30m * **Laminate** Rest 30m * **Coil**Â Place in container to monitor rise * **Bulk ferment till 20% rise** * **Shape into banneton** * **Overnight cold proof**
Next day Preheat oven at 250C with baking steel, place a tray on lowest rack
* **Boil water** * **Take bread out and score**
When oven reaches temp, **place bread on baking steel and pour 1cm of water into the heated tray.** Turn OFF oven, and leave to steam for 20mins.
After 20mins, turn ON oven set to 220C. Take steamer tray out and bake for another 20 mins.
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Started my sourdough journey in May and now finally getting close to my ideal crumb! Still working on the oven spring. Will update in 6 months…
**Recipe (Tartine with some slight modifications)**
450g white flour
50g wholemeal
375g warm water
100g levain
10g salt
* **Autolyse** 1 hr
* **Mix in salt + levain** Rest 30m
* **Slap and fold** Rest 30m
* **Slap and fold** Rest 30m
* **Laminate** Rest 30m
* **Coil**Â Place in container to monitor rise
* **Bulk ferment till 20% rise**
* **Shape into banneton**
* **Overnight cold proof**
Next day
Preheat oven at 250C with baking steel, place a tray on lowest rack
* **Boil water**
* **Take bread out and score**
When oven reaches temp, **place bread on baking steel and pour 1cm of water into the heated tray.**
Turn OFF oven, and leave to steam for 20mins.
After 20mins, turn ON oven set to 220C. Take steamer tray out and bake for another 20 mins.
Great job!