Adapted from The Kitchn, with guidance from Seamus Blackley's twitter thread
Makes 1, 2 loaves
Ingredients:
75g 150g starter (use this instead of the leaven / levain listed in the recipe) (do float test)
237.5g 475g water
1.5 t 1 T salt dissolved in 25g / 50g water
350g 700g flour
Methodolgy:
1. Combine the starter and plain water, and stir to mix.
2. Add the flour and mix until a shaggy dough forms. Cover well and rest for 2 - 4 hours (autolyse).
---2 to 4 hours later---
3. Pour the salt water over the dough and mix it in with your fingers, pinching and poking it in. The dough will feel wet and loose.
4. Begin folding the dough: 8 folds every 30 minutes for 2.5 hours, 6 folding sessions total.
---2.5 hours later---
5. Let dough rise undisturbed for 30-60 minutes.
---30 to 60 minutes later---
6. Gently divide the dough (if making the larger recipe). Shape the loaf into a loose round, by petting down the round with one palm while rotating with the other hand. Rest for 20 to 30 minutes.
---20 to 30 minutes later---
7. Shape the loaf by flipping the round over, then folding the top edge down, the bottom edge up, and both sides in, before pinching to seal. Flip back over, and rub in a circular motion on the counter to seal the bottom more. The surface should be taut. Place into rice floured, parchment or dishtowel lined colander (or banneton), cover well, and proof overnight in the fridge (can be proofed on the counter for 3 to 4 hours instead).
---the next morning---
8. Heat oven with dutch oven inside to 500°F, for at least 30 minutes.
---30 minutes later---
9. Remove loaf from fridge, lift out of colander using parchment sling (or flip onto parchment sling, if proofed on dishtowel), score with lame parallel to top of loaf, and place in dutch oven in oven. Cover and bake for 20 minutes.
---20 minutes later---
10. Turn oven down to 450°F and bake 10 more minutes.
---10 minutes later---
11. Uncover and bake an additional 30 to 50 minutes, or until the crust is deeply browned and bottom of loaf sounds hollow when thumped.
12. Cool completely on a wire rack.
__________
Timing note: The work the first day takes between 5 hours 20 minutes, and 8 hours. Then the bread proofs overnight. The following morning, the bread bakes for between 1 hour, and 1 hour 20 minutes.
Therefore, start the process in the morning of the day before you want your bread. Then you'll have fresh bread in time for lunch the following day.
Subscribe to:
Post Comments (Atom)
WHEATCAKES
Adapted from here Ingredients: 1/2 c whole wheat flour 1/2 c einkorn (or buckwheat) flour 1 t baking powder 1/4 t baking soda 1/2 t salt 2 e...
-
Since 2024 Baked Goods Best Cake Biscuits Brioche Buns Carrot Cake Chocolate Cake Chocolate Hot Cross Buns Cinnamon Swirl Challah Cinnamon R...
-
Ingredients: 1 c flour 1 1/2 T sugar 3/4 t baking powder 3/4 t baking soda 3/4 t salt 1 1/2 c buttermilk 2 eggs 2 T butter, melted Additiona...
No comments:
Post a Comment