March 29, 2015 - 8:41pm
Everyday (week?) Loaf
I was really happy with how this one turned out aesthetically....... The flavor was the same as most of my loaves using this basic 1-2-3 recipe, but I liked the color, and how my scoring turned out with this one.
180g WW starter @ 100%
360g Water
540g KA AP Flour
12g salt
Mixed, rested 30 mins, slap/fold w/salt, rest 30 mins, slap/fold, rest 30 mins, slap/fold then bulk rise. Shape into boule, rise in banneton, cooked in pre-heated dutch oven @ 450df (22 with lid, 22w/o lid.)
Bake on!
Rich
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Pass the Plugra. I want that loaf all to myself.
Congratulations! You do damn nice work.
What is a Bulk rise and how long before it goes into banneton, also could you explain ww starter. I have made something similar to this but interior texture is more dense. I now know that if I add your techniques it would improve greatly.
Lovely loaf...looks tasty!
Thanks for the nice comments!
BPapa: WW Starter is just my 100% hydration starter that I feed with whole wheat flour (it seems to like it best.) Bulk rise is just the first rise after the mix and stretch/fold. It's usually about 2 hours at ~70df, and I'm looking for the dough to be just a bit less than doubled in size. Your timing may vary depending on your temperature and how quickly your starter gets to work.
HTH!
Rich
Thank you I will be trying that soon but need to purchase a Bannetton first, could you advise me as to the best overall size and does price matter? When I have done the no knead bread I would use a double recipe and place it in a plastic container for the final proof before I brought it to the stove and then placed it into a 11 1/2 inch cast iron Dutch oven. I believe the banneton will help with the excessive moisture on the final product along with your techniques. I have been looking on line to make a purchase but would like to get it right on the size before I do so. Any help in this matter would be appreciated.
For the amount of dough in the recipe posted above, I think you would need either a 9" or a 10" round banneton. I've got my 9" bannetons a couple of weeks ago and used them for proofing Forkish breads. His recipes are for 900+g boules - 9" banneton is just enough for this amount of dough. I'm sure extra 100g would be ok, but for boules above 1kg I would rather have 10".
BPapa, the banneton I used for this loaf is an 8" one.
Cheers,
Rich
I feed my starter, whom i call Marshawn, 50% bread flour and 50% Whole Wheat flour and keep it at 100% hydration. I never expose it to the elements, no oxygen for Marshawn - none! The fruit flies will contaminate him.
There are 2 different bacteria in your starter... 1 thrives on the bread flour, the other prefers the WW flour. One prefers a warm temperature, the other one prefers a cold environment. Once you understand those dynamic's you can control the taste of your starter. If you want lots of tang... Leave it in the fridge for a couple of days before using it. If you don't want lots of sour tang, leave it out on the counter.
I learned that at StellaCulinary.com. He has very interesting, very, very informative audio podcasts and video's about the deep science of bread baking that really stepped up my bread game.