December 21, 2014 - 6:28am
This Weekend's Bake
used bread flour, heritage whole wheat and rye for this loaf.
started with a pre ferment about 16 hours
G 35g 100% starter (mine is rye)
35g water
35g bread flour
final dough
310g bread flour
100g heritage whole wheat
100g dark rye
12g sea salt
1 tsp toasted and ground cumin and coriander seeds
autolyse at least 1 hour
bulk fermentation 2 hours with stretch and fold at intervals of 30 mins
preshape and bench 10min
final shaping and proof in banneton for 45 min to 1 hour
bake with steam