Thank you, dear colleagues. It is very simple bread. I used my 1-years desem to make 100% hydration sour.
Dough (2 hours with 23C. 1 folding after 1 hour):
83 g - bread flour or all-purpose. 435 g - whole wheat flour, freshly ground. 130 g - wheat sourdough 100% hydration
16 g - salt.
335 g - water.
DDT=64C
kneading at the first speed 8 min, and at the second speed 7 min.
Form a ball, put in a round basket to proving. Fermentation in a refrigerator for 20 hours at 10C or 16 hours at 12C.
Bake direct from the refrigerator 50 minutes with steam 235C. I make my pictures with my Samsung Galaxy Edge 7 with additional light in a dark room :) And, yes, I use Adobe Lightroom.
Yes, DDT is 64C, I have a room temperature 25C and wheat 25C, so water is about 14C. The temperature of the dough is about 24,5С in beginning.
2 "times" - it is from 2 timer in Norwegian :) it is 2 hour. After mixing, dough must fermented 2 "times"=hours :) with 23-25C with one folding after 1 hour. And after 2 times hours you can put it into basket to refrigerator.
wheat freshly milled at 68% hydration. You must have a a very strong commercial mixer. My poor KA would have burned up:-) Has to be sour with the Desem. Thanks for the recipe and happy b aking
Not so dry. It is middle. And it was not so sour because sourdough was new. I have not pictures of crumb because this bread was baked to people, not for my familie. At the same time I baked one another Czech bread with 24 hours rising at 32C. It is really very sour! But I like this authentic bread.
Please tell us more both about the bread and the photography! Those picture are stunning and would look fantastic displayed on a wall.
Your photos are incredible :)
Please share a bit more, would love to know your formula.
Ru
bread and photography. Very nice!
Thank you, dear colleagues. It is very simple bread. I used my 1-years desem to make 100% hydration sour.
Dough (2 hours with 23C. 1 folding after 1 hour):
83 g - bread flour or all-purpose.
435 g - whole wheat flour, freshly ground.
130 g - wheat sourdough 100% hydration
16 g - salt.
335 g - water.
DDT=64C
kneading at the first speed 8 min, and at the second speed 7 min.
Form a ball, put in a round basket to proving.
Fermentation in a refrigerator for 20 hours at 10C or 16 hours at 12C.
Bake direct from the refrigerator 50 minutes with steam 235C.
I make my pictures with my Samsung Galaxy Edge 7 with additional light in a dark room :) And, yes, I use Adobe Lightroom.
Is that desired dough temperature? Isnt this too hot?
As well what do you mean by 2 times with 23c?
And one more question. Do you let the dough rise two times or do you put the dough into baskets right after mixing?
Your bread is absolutely beautiful. It would be fun to make it although I know it wouldn't look like yours.
Yes, DDT is 64C, I have a room temperature 25C and wheat 25C, so water is about 14C. The temperature of the dough is about 24,5С in beginning.
2 "times" - it is from 2 timer in Norwegian :) it is 2 hour. After mixing, dough must fermented 2 "times"=hours :) with 23-25C with one folding after 1 hour. And after 2 times hours you can put it into basket to refrigerator.
stunning! I echo Danni3ll3's inquiries!
wheat freshly milled at 68% hydration. You must have a a very strong commercial mixer. My poor KA would have burned up:-) Has to be sour with the Desem. Thanks for the recipe and happy b aking
Not so dry. It is middle. And it was not so sour because sourdough was new. I have not pictures of crumb because this bread was baked to people, not for my familie. At the same time I baked one another Czech bread with 24 hours rising at 32C. It is really very sour! But I like this authentic bread.