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_DoppioEspresso_
I’ve been baking a lot with whole grain flours lately, and decided to go back to a simple recipe with only bread flour. Great oven spring and a nice fluffy crumb. Flour I used is [this one](https://ardentmills.ca/products/traditional-flours/artisan/).
Ingredients: – 600g bread flour – 468g water (78%) – 120g starter – 14g salt
Method: – Autolyse 2h – Add starter + 30min rest. – Add salt, mix, wait another 30min. – one set of stretch and fold – 3 sets of coil folds, 45min apart. – wait until bulk ferment is over. – 20min bench rest – shape – cold proof overnight in the fridge (10h) – Preheat to 515F, load loaf, reduce to 350F. Bake for 20min. Open bake. – turn oven back on to 450 and continue baking for 30min.
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I’ve been baking a lot with whole grain flours lately, and decided to go back to a simple recipe with only bread flour. Great oven spring and a nice fluffy crumb. Flour I used is [this one](https://ardentmills.ca/products/traditional-flours/artisan/).
Ingredients:
– 600g bread flour
– 468g water (78%)
– 120g starter
– 14g salt
Method:
– Autolyse 2h
– Add starter + 30min rest.
– Add salt, mix, wait another 30min.
– one set of stretch and fold
– 3 sets of coil folds, 45min apart.
– wait until bulk ferment is over.
– 20min bench rest
– shape
– cold proof overnight in the fridge (10h)
– Preheat to 515F, load loaf, reduce to 350F. Bake for 20min. Open bake.
– turn oven back on to 450 and continue baking for 30min.
I’d consider that to be a perfect loaf