500 g bread flour, 350 g water, 10 g salt mixed at night before bed. The next morning, knead in 100 g of ripe starter.
Over the next 4-4.5 hours I do approximately 3 stretch and folds. At 50% bulked (based on my room temp, if I was in a cooler room I’d go closer to 100%) I split the dough into quarters and shape those into boules. Boules are placed in towel lined cereal bowls for an overnight cold proof.
Baked on a pizza stone at 450 deg for 30 min, 400 deg for 10 min. I add ice to a roasting pan inside the oven during the first 30 min.
After cool, slice off the top and scoop out the innards for croutons or breadcrumbs.
I’ve found the overnight flour/water/salt allows gluten to develop without over fermentation since the gluten is developed before the starter even hits the dough. I’ve recently moved to Texas and the heat/humidity has been a struggle. This has taken the heat out of the equation.
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I used my standard low hydration bread recipe.
500 g bread flour, 350 g water, 10 g salt mixed at night before bed. The next morning, knead in 100 g of ripe starter.
Over the next 4-4.5 hours I do approximately 3 stretch and folds. At 50% bulked (based on my room temp, if I was in a cooler room I’d go closer to 100%) I split the dough into quarters and shape those into boules. Boules are placed in towel lined cereal bowls for an overnight cold proof.
Baked on a pizza stone at 450 deg for 30 min, 400 deg for 10 min. I add ice to a roasting pan inside the oven during the first 30 min.
After cool, slice off the top and scoop out the innards for croutons or breadcrumbs.
I’ve found the overnight flour/water/salt allows gluten to develop without over fermentation since the gluten is developed before the starter even hits the dough. I’ve recently moved to Texas and the heat/humidity has been a struggle. This has taken the heat out of the equation.