It’s my first pure levain bread in 10 months. I thought I was over the bread-induced anxiety but it turns out that’s just because commercial yeast, lol, and this was nerve-wracking from beginning to end. Ingredients and method below. Thanks!
Recipe: 400g flour (I used all KA bread flour), 270g water, 11g salt, 200g ripe starter at 100% hydration (all KA bread flour here).
Agitations and primary fermentation: Mix all (DDT is 77.5f), rest 20min, stretch and fold and slap and fold until tension, rest 5min, coil fold until tension, rest 10min, coil fold again until tension. Primary ferment to 150% growth (~6.5hr from mix at 72f ambient).
Shaping, secondary fermentation, and baking: Shape into batard (I usually skip preshape for one bread), place into banneton, cover, and cold proof at 38f for 12hr to 16hr. When ready, pull the dough, score, and insert into a 500f preheated oven with cover. Bake for 20min, remove cover, reduce oven to 450f, and bake 20min more. Remove and rest 3hr before slicing.
by azn_knives_4l
2 Comments
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Forgot to mention in the description but I bake on a stone. Sheet pan works fine, too, as would a cloche or dutch oven.