One of my best crumb so far (67% hydration – 30% starter – ~23°C) !
One of my best crumb so far (67% hydration – 30% starter – ~23°C) !
by mEaynon
2 Comments
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mEaynon
**Recipe :**
~67% hydration loaf, 30% starter
**Ingredients :**
* 143g starter (80% hydration) * 475g T65 (wheat) * 308g water * 9g salt
**Method :**
* Mix flour, water, autolyse 1h. * Add starter & salt. * 3-4 stretches & folds spaced 30mn apart. * Bulk (= from first mix) until very roughly doubled. * Shaping. * Final proof ambient : ~1h45 (until expanded a bit). * Bake in preheated dutch oven at 240°C, 30mn lid on, 5mn lid off at 210°C.
2 Comments
**Hello mEaynon,**
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**Recipe :**
~67% hydration loaf, 30% starter
**Ingredients :**
* 143g starter (80% hydration)
* 475g T65 (wheat)
* 308g water
* 9g salt
**Method :**
* Mix flour, water, autolyse 1h.
* Add starter & salt.
* 3-4 stretches & folds spaced 30mn apart.
* Bulk (= from first mix) until very roughly doubled.
* Shaping.
* Final proof ambient : ~1h45 (until expanded a bit).
* Bake in preheated dutch oven at 240°C, 30mn lid on, 5mn lid off at 210°C.