INGREDIENTS

250g starter

570g white flour – protein 5g in portion (36g) ie 5/36*100=14%

335g water with 12g salt

DOUGH

  1. Mix 5 minutes {MIX TIME} = hh:mm
  2. REST 15 minutes
  3. KNEAD 3 minutes (or until firm) _______
  4. REST 15 mins
  5. KNEAD 2 mins _______

if it started splitting – rest 5 mins to relax gluten then knead again for a few seconds until firm

  1. Tip into glass bowl AND REST until :-
  2. {MIX TIME} + 2hours – PRE SHAPE (fold until smooth and tight) – with white flour
  3. REST 15 mins
  4. {MIX TIME} + 2hr 15min – SHAPE and put into Banneton – with Rice flour
  5. REST 1 hour
  6. Refrigerate covered overnight

BAKE

  1. PRE-HEAT to 430F with stone min 20 mins and REMOVE from Fridge if rise is minimal…
  2. Dust dough with rice flour before tipping out onto pallet
  3. Spray sides with water
  4. Score deep down center (right of ridge) at a steep angle
  5. BAKE TIME 35-37 mins
  6. START BAKE @ _______________________
  7. TURN @20mins _______________________
  8. CHECK BASE @ 35mins _______________________
  9. REMOVE at 35/37/40 ? _______________________
  10. Weigh baked loaf (1060-1070g) _____________

Cool before cutting

Store lightly covered standing cut edge on a sheet of clingfilm

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