Made this humoungous bread today, sadly the scoring cracked and doesn't Show well, but I love the crumb and the softness and crunchyness at once.
by Objective_Alarm4983
1 Comment
Objective_Alarm4983
Recipe: 750g wheat flour 450g water 15g salt 160g starter
1. Mix water and flour and let autolyse for 40min 2. Add in the salt and starter and knead in very well, that’s when I also did a first bench knead 2. Let sit for 30min and start with 3 Sets of stretch and folds and 2 Sets of coil folds. I ended some of the stretch and folds or coil folds with bench knead just because I like it haha 3. Dafür 30min rest do a lamination 4. Let it ferment until the dough has had about a 50-70% risen 5. Shape it and Let it proof until it passed the poke test 6. Cold proof over night and bake 30min with lid on 230°C and 15 more minutes without a lid
1 Comment
Recipe:
750g wheat flour
450g water
15g salt
160g starter
1. Mix water and flour and let autolyse for 40min
2. Add in the salt and starter and knead in very well, that’s when I also did a first bench knead
2. Let sit for 30min and start with 3 Sets of stretch and folds and 2 Sets of coil folds. I ended some of the stretch and folds or coil folds with bench knead just because I like it haha
3. Dafür 30min rest do a lamination
4. Let it ferment until the dough has had about a 50-70% risen
5. Shape it and Let it proof until it passed the poke test
6. Cold proof over night and bake 30min with lid on 230°C and 15 more minutes without a lid