From bubbles to bread in 8 hours.
Let’s get down to som baking. You’re joining my story in medias res.
This bake was a pure act of revenge on the dough that failed me so miserably yesterday. I’ve rarely experienced such a flaccid dough, totally lifeless and without any strength what so ever. I basically followed the Tartine bread method (I’ll get back to this soon), but perhaps not quite right after all. Anyway, this time I decided to knead the heck out of it, slapping and folding like Bertinet recommends, and the dough behaved perfectly from the outset. A few careful stretch and folds later, I had a marvellous dough between my hands, and the resulting bread was pretty much perfect with a thick chewy crust.
350 g water (35°C)
100 g sourdough starter
450 g all purpose flour
50 g whole grain wheat flour
10 g salt
And here we go
- Mix starter, flour and water and autolyse for 30 min.
- Mix in salt and knead for approx 10 minutes until it feels right. (slap & fold)
- Bulk raise for 3-4 hours with a stretch & fold every 40 minutes.
- Shape and proof for 3-4 hours
- Bake in Dutch oven at 250°C for 25 minutes
- Remove lid and continue baking for 20 minutes until the crust is golden-dark and crispy(Kitchen temperature was about 23°C)