My first attempt at baking in general. I was quite happy with the results but am very open to suggestions!
Followed Claire Saffitz NYT recipe
700 grams white bread flour
200 grams whole wheat flour
100 grams rye flour
750 grams water
200 grams starter
20 grams fine sea salt
1. Combine flours and blend
2. Add 750g lukewarm water and combine with bench scraper
3. Autolyse for 1hr
4. Add 200g starter and combine using lobster claw pinching hand method
5. Add 20g fine sea salt and pour a small amount of warm water over it. Combine
6. Cover with a damp towel and let sit for 10 minutes
7. Mix by folding for 10 minutes or until you can form a gluten window
8. Begin bulk ferment: cover with damp towel and let sit for 1hr
9. Every hour, fold gently. Continue for 4-7 hours or until dough doubles in size and appears whipped
10. Dust surface with flour and allow the dough to pour itself out from the bowl
11. Use bench scraper to cleanly and decisively separate into two loaves
12. Fold each side like an envelope
13. Cover the two loaves with a damp towel and let rest for 10 minutes
14. Flip each loaf over and gently tug outwards, being sure to retain bubbles
15. Gently fold the sides in, pinching at the seam if necessary. Then roll up like a jellyroll (or overstuffed burrito)
16. Transfer to proofing baskets, seam side up, with bench scraper
17. Cover with plastic and transfer to the refrigerator
18. Cold proof anywhere from 8-48 hours
19. When ready to bake, set oven to 500f
20. Place dutch oven in the oven without the lid
21. Once the oven has preheated, remove loaf from refrigerator
22. Flip the loaf onto parchment paper, seam side down
23. Dust loaf with a fine layer of flour (preferably rice flour)
24. Score the loaf at a 30 degree angle
25. Transfer loaf to dutch oven and top with lid
26. Bake for 20 minutes
27. After 20 minutes, lower the oven to 450 and remove the lid
28. Bake for another 30-40 minutes, or until desired color is achieved
by Soft-Ad-9542
4 Comments
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I would be happy for sure, congrats
Hi. Welcome and congratulations. Those are lovely looking loaves. ⭐⭐⭐⭐⭐.
Just an observation or two if I may make so bold. Appearance: for me good loving the colour your had a good spring develop but it spread sideways not upward to create an ear I like this personally. Crumb: mostly even but larger towards crust and sort of squashed. To me this indicates slight over proofing. Suggest you curtail BF at nearer 75% so there is enough food left for the cold proof. The larger voids may be from almost too much care in stretching and folding.
But, being very picky!
Happy baking
Hi. Welcome and congratulations. Those are lovely looking loaves. ⭐⭐⭐⭐⭐.
Just an observation or two if I may make so bold. Appearance: for me good loving the colour your had a good spring develop but it spread sideways not upward to create an ear I like this personally. Crumb: mostly even but larger towards crust and sort of squashed. To me this indicates slight over proofing. Suggest you curtail BF at nearer 75% so there is enough food left for the cold proof. The larger voids may be from almost too much care in stretching and folding.
But, being very picky!
Happy baking