The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Yeasted Artisan Bread

PANEMetCIRCENSES's picture
PANEMetCIRCENSES

Yeasted Artisan Bread

Formula

210g       flour

158g       water

0.7g        acid malt

0.7g        instant dry yeast

4.2g        salt

 

Method

Yeast was osmotically stressed by stirring 50g of recipe water with the malt, yeast and salt and let it stand at room temp for 1 hour. Then all ingredients were mixed together in a straight-dough fashion.

Bulk lasted two and a half hours with lamination and a couple of coil-folds in between. Then dough was shaped and retarded at 4C overnight (~14h). Baked next morning in DO.

 

 

 

CAUTION: taste addictive, almost…...

GaryBishop's picture
GaryBishop

Beautiful loaf. 

PANEMetCIRCENSES's picture
PANEMetCIRCENSES

Thank you a lot.

JDB's picture
JDB

What temp was it cooked at and for how long?

PANEMetCIRCENSES's picture
PANEMetCIRCENSES

Doutch oven preheated (upper & lower heat) at 250C|482F for half an hour.

Baked for 45min total:

-15min covered (lid on) at 250C|482F

-30min with lid ajar at 204C|400F (to let steam out but protect top of bread from burning)

Had I left it in the oven for another 5min with lid off it would brown further and ear would've turned charcoal color.

It's a matter of preference.