- 460g KABF 58%
- 120g KAAP 15%
- 80g Whole Rye 10%
- 40g T85 5%
- 196g levain (12% pre fermented flour 12% water)
- 581g water 73%
- 15g salt 2%
- 1hr autolyse
- 3min slap and fold
- 15min rest
- 2min slap and fold
- 1 set stretch and fold
- into the fridge until morning
- scale/preshape
- 15min rest
- shape
- 3 hr proof
- bake at 550 then 470 then 450
I up'd the preferment from my usual and oh nelly did it make a world of difference, both in taste and aroma. mmm
- WoodenSpoon's Blog
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Beautiful crust and crumb. Must have tasted great.
Ian
It was so darn good, Pretty fruity and sweet, just what I was going for. I'm always really pleased when they end up tasting how they smelled pre bake. In my mind aroma is half the battle
Looks delicious, WS! nice work :)
Beautiful crust and crumb, saving this one to try. :)
loaf WS! Has to be tasty too! Well done and
Happy baking