800g bread flour = 100%
600g water = 75% hydration
25g sourdough starter
16g salt = 2%
Preferment...
200g bread flour
200g water
25g sourdough starter
I stirred it together and covered the fermentation vessel and put it in the proofer at 72°F for 18 hours. After it doubled in mass I knew the preferment was done.
Final dough formula...
425g all of the preferment
587g bread flour
388g water
16g salt (added after a 30 minute autolyse)
I mixed and kneaded the dough in my Kitchen Aid stand mixer... until I got a good window pane test. Then I put the dough on my work bench and did 3 stretch and folds 30 minutes apart.
After the stretch and folds I put the dough in my bulk fermentation vessel and put it in the proofer at 72%F and let it rise to double the mass it was coming out of the KA mixing bowl... about 4 hours.
I removed the dough from the fermentation vessel, devided it into 2 - 700g pieces. I degassed it lightly, did the preshaping and then let the dough rest for 30 minutes. Then final shaped them and put them in the bannetons.
I put the bannetons into the proofer at 85°F until they had risen slightly less than 1.5 times the size they were after final shaping. Then they went in the fridge to delay the fermentation overnight.
Today I baked them in the outdoor ceramic oven in a Dutch Oven, preheated to 500°F.
All turned out nicely... 75% hydration makes a great loaf of bread.?
That's a great outdoor oven. Is it gas?