Ingredients: * 450g tipo 00 flour * 50g wholemeal wheat flour, fine * 100g starter * 320g water * 10g salt
Tipo 00 flour, wholemeal wheat flour, starter and water were mixed in a stand mixer until just combined and left to fermentolyse for 30 min.
After the 30 min, I added salt and mixed it on a slow setting for two minutes before mixing it for two more minutes on a higher setting.
After the 4 minutes of mixing, I moved the dough to a lidded box and let it rest for 30 min. Tried something new, I let the box sit on a heating mat, elevated on a small cup.
Then stretch and fold every 30 min between 4-6 times. I did it 5 times this time, which is 3 hours from when starter was added. Went for a jog and found the heating mat had been a little too effective, since the dough was doubled by the time I came back (5.5 hours total from when fermentolyse started).
Shaped it and put it in the loaf pan and let it rest in the fridge for an hour before putting in the oven at 200 degrees Celsius. Normally I’d let it sit in the fridge overnight, but I didn’t want to risk it since it had already more than doubled.
30 min with aluminium foil hat to let it oven spring as much as it could before crust started to form, 20 minutes without it, 10 min without loaf pan and 10 min up side down for some color on the bottom.
Let it cool overnight in the oven with the door slightly ajar.
Probably my best loaf so far 🥺 previous attempts have been quite gummy and dense.
Artistic-Traffic-112
Hi distinctive change. And looking very good. Keep up the good work.
3 Comments
Ingredients:
* 450g tipo 00 flour
* 50g wholemeal wheat flour, fine
* 100g starter
* 320g water
* 10g salt
Tipo 00 flour, wholemeal wheat flour, starter and water were mixed in a stand mixer until just combined and left to fermentolyse for 30 min.
After the 30 min, I added salt and mixed it on a slow setting for two minutes before mixing it for two more minutes on a higher setting.
After the 4 minutes of mixing, I moved the dough to a lidded box and let it rest for 30 min. Tried something new, I let the box sit on a heating mat, elevated on a small cup.
Then stretch and fold every 30 min between 4-6 times. I did it 5 times this time, which is 3 hours from when starter was added. Went for a jog and found the heating mat had been a little too effective, since the dough was doubled by the time I came back (5.5 hours total from when fermentolyse started).
Shaped it and put it in the loaf pan and let it rest in the fridge for an hour before putting in the oven at 200 degrees Celsius. Normally I’d let it sit in the fridge overnight, but I didn’t want to risk it since it had already more than doubled.
30 min with aluminium foil hat to let it oven spring as much as it could before crust started to form, 20 minutes without it, 10 min without loaf pan and 10 min up side down for some color on the bottom.
Let it cool overnight in the oven with the door slightly ajar.
Probably my best loaf so far 🥺 previous attempts have been quite gummy and dense.
Hi distinctive change. And looking very good. Keep up the good work.
Happy bakinh
Great improvement!