I’ve been doing a lot more loaf pan bakes recently and really like the density for daily sandwiches.
This is a mix of King Arthur Organic and Golden Wheat. My technique below
1.5 cups water
100g active starter
(Mix into a nice liquid soup)
In separate bowl
Add 3 cups organic
Add 1/2 cup Golden Wheat flour
Add 1 tablespoon finely ground Baja salt
Mix these together until they form the shaggy dough and sit for an hour covered
Do 4 rounds of stretch and folds every 30 minutes
Do 1 tri-fold 30 minutes after the last stretch and fold
Bulk ferment on counter 4 hours
Shape and place into basket.
Fridge for 12-48 hours
(455 degrees) Bake in loaf pan with another loaf pan over it 20 minutes
Pull off the top loaf pan and place back in for 10 minutes
Spin the pan 180 degrees and do another 10 minutes
Pull out and give it a sprits of butter and rest an hour.
by crispin2015