70% hydrations cold proofed loaves (including t80 and spelt)
% | g | |
Flour Spelt T80 Bob’s red mill bread flour Water Salt Starter (1-2-2) | 100 10 20 70 70 2 25 | 800 80 160 560 560 16 200 |
My french flour run out so I baked these with Bob's red mill flour. Here is my schedule :
Built starter Autolyse Incorporate starter (slap and fold) Add salt (slap and fold) Simple Fold Lamination Coil folds Shaping Baking | 10 am 3 pm 4 pm 4:30 pm 5 pm 6:30 pm 6:15 - 7 - 7:45 pm 9 pm 3 pm next day |
Bulk rise is 5 hours total. I planned on doing 6 hours but it seemed ready after 5. Going by feels pays off as those are the best looking loaves I ever did. Cold proofed 18 hours, now that's a bit too much for me. The bread is sour. Not in a bad way, but I prefer when it's not as sour. Never proofed so long before but I couldn't bake earlier because of my schedule. I baked them in a dutch oven and added a bit of hot water before closing the lid. My (french) dad said that little bubbles on the bread point to too much steam but I like the bubbles.
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