3rd bake with Caputo Integrale
On the spur of the moment decided to have another run with the Caputo Integrale this time using Potato, Rosemary and Thyme. I soaked the Caputo again 65% but this time just plain water 65% and again 0.5 yeast for 2 hours .Then mixed the remaining White plain flour 35%, salt 2%, malt 2%, potato 10%, butter 2%. rosemay and thyme 3:1 ratio 0.5%. mixed on the bench and bulk proved for 2 hours. divided handed up and bench rested then shaped and into bannetons that were dusted with dark rye flour within half an hour, placed in plastic bags and final proofed, 1 in the fridge and the other on the bench for 1 hour and 15 minutes. the first loaf baked on a pizza tray with a steaming towel in a tray on the bottom of the oven and the second was baked in a cold Schlemmertopf straight after.
the one below is the 2nd loaf baked in the Schlemmertoph