August 30, 2014 - 6:33pm
Simple Country Loaf
125g 100% hydration starter (AP flour)
250g water
325g KA AP flour
50g KA WW flour
9g salt
Autolyze for 30 mins. S&F 15-20 times each every 30 minutes for 1.5 hours. 2 hour rise, shape, 2 hour proof. Baked in lodge dutch oven @ 450f covered for 25 mins, uncovered for 20 mins.
I didn't get quite as much spring as I'd like, due to trying to fit my rise/proofing to a schedule rather than let the dough do its thing. Love the color, smells great, and is crackling away as it cools. I'll add a crumb shot if I can get one when it gets sliced up at a party tomorrow.
Bake on!
Rich
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That's a classic 3-2-1 formula that has proven itself time after time in the ovens of many home bakers that post here. Baking this particular formula as a free form loaf takes some practice to be as successful as you are here but it can be done. Don't forget to show us the crumb.
PG: Yep, I've been using the 1-2-3 formula for a while, and it works great. I'd prefer to do an overnight ferment, but just didn't have time with this loaf. I think I'll also increase the WW flour next time (adjusting AP to compensate), as that will make the dough even more manageable.
I'll try to get a crumb shot before the hordes descend!
R