Hi Log in or register to post comments 25% whole wheat (inc starter) (sieved to remove largest bran pieces then that bran ground and re-added to the rest)75% AP (inc starter)76% hydration (inc starter)20% starter (mine is 80/20 AP/WW and 50% hydration)0.15% tsp Instant Yeast (1/4 tsp for a kilo of flour)2% fine kosha saltAutolyseadd starter, mix.ferment for a few hours (3 for this one)add instant yeast and salt, mix.ferment for a long time until its doubled or hopefully tripled in size (12-16 hrs)shape, rest, shapeplace in banetton and proof (this one was 2 or 3 hours proofing) Preheat dutch oven at 425fBaked in dutch oven for 10 mins . Raise temp to 450f and continue to cook in dutch oven for another 10mins.Remove lid cook until done (~25mins).I remove the loaf from the pan and leave on the oven shelf with the door cracked open 6" to cool.ENJOY Log in or register to post comments Sorry forgot to addFold 4 times (every 20/30 mins) after adding instant yeast and salt Log in or register to post comments
25% whole wheat (inc starter) (sieved to remove largest bran pieces then that bran ground and re-added to the rest)75% AP (inc starter)76% hydration (inc starter)20% starter (mine is 80/20 AP/WW and 50% hydration)0.15% tsp Instant Yeast (1/4 tsp for a kilo of flour)2% fine kosha saltAutolyseadd starter, mix.ferment for a few hours (3 for this one)add instant yeast and salt, mix.ferment for a long time until its doubled or hopefully tripled in size (12-16 hrs)shape, rest, shapeplace in banetton and proof (this one was 2 or 3 hours proofing) Preheat dutch oven at 425fBaked in dutch oven for 10 mins . Raise temp to 450f and continue to cook in dutch oven for another 10mins.Remove lid cook until done (~25mins).I remove the loaf from the pan and leave on the oven shelf with the door cracked open 6" to cool.ENJOY Log in or register to post comments
Sorry forgot to addFold 4 times (every 20/30 mins) after adding instant yeast and salt Log in or register to post comments
Hi
25% whole wheat (inc starter) (sieved to remove largest bran pieces then that bran ground and re-added to the rest)
75% AP (inc starter)
76% hydration (inc starter)
20% starter (mine is 80/20 AP/WW and 50% hydration)
0.15% tsp Instant Yeast (1/4 tsp for a kilo of flour)
2% fine kosha salt
Autolyse
add starter, mix.
ferment for a few hours (3 for this one)
add instant yeast and salt, mix.
ferment for a long time until its doubled or hopefully tripled in size (12-16 hrs)
shape, rest, shape
place in banetton and proof (this one was 2 or 3 hours proofing)
Preheat dutch oven at 425f
Baked in dutch oven for 10 mins . Raise temp to 450f and continue to cook in dutch oven for another 10mins.
Remove lid cook until done (~25mins).
I remove the loaf from the pan and leave on the oven shelf with the door cracked open 6" to cool.
ENJOY
Sorry forgot to add
Fold 4 times (every 20/30 mins) after adding instant yeast and salt