Another trip to Daiso, another bunch of alternative bannetons to play with.
All of the above costs AUD$3.30 each.
I am amazed with the different crumbs of the individual loaves. 3x loaves from the same dough.
Recipe (clearing out some old flours):
– 400g white spelt – 200g atta flour – 300g bakers flour – 630g water – 200g starter – 20g salt
Mix together. Fermentolyse for 1 hour. Stretch and fold until smooth. Leave for 30min. Repeat again 3x. After 4th fold session, place in cambro and bulk until 75% risen (6 hours at 22C). Split into 3 portions (some bigger than others depending on basket size), shape and into the fridge overnight. Bake at 250C for 20min covered, 210C 20min uncovered.
GlumVictory2458
Very smart
sameerptnk
Those are some gorgeous breads.
ChemicalSubjugation
Oh this is genius. I’ve been bellyaching about bannetons and this is just the solution for me
ninglig
Nice loaves! how heavy is your pre-baked dough per container?
5 Comments
Another trip to Daiso, another bunch of alternative bannetons to play with.
All of the above costs AUD$3.30 each.
I am amazed with the different crumbs of the individual loaves. 3x loaves from the same dough.
Recipe (clearing out some old flours):
– 400g white spelt
– 200g atta flour
– 300g bakers flour
– 630g water
– 200g starter
– 20g salt
Mix together. Fermentolyse for 1 hour. Stretch and fold until smooth. Leave for 30min. Repeat again 3x. After 4th fold session, place in cambro and bulk until 75% risen (6 hours at 22C). Split into 3 portions (some bigger than others depending on basket size), shape and into the fridge overnight. Bake at 250C for 20min covered, 210C 20min uncovered.
Very smart
Those are some gorgeous breads.
Oh this is genius. I’ve been bellyaching about bannetons and this is just the solution for me
Nice loaves! how heavy is your pre-baked dough per container?