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Ingredients
450F,
1) 350g bread flour
1) 100g whole wheat
1) 50g rye flour
2) 360g water, room temp
3) 110g sourdough levain
4) 10g sea salt

left using a banneton, right is using parchement and bowl.

Weekday routine:

7am: Prepare Levain

40g starter + 20g bread flour + 20g rye flour + 40g water

4pm:

Combine flour, 110g of prepared levain and water in a bowl and mix using dough whisk, let it sit for 1 hour to autolyse

5:00pm

Add the salt and work it in the dough

5:30pm

Transfer into a glass bowl, stretch and fold every 30 minutes.

6:00pm

stretch and fold and bulk fermentation

6:30pm

stretch and fold and bulk fermentation

7:00pm

stretch and fold and bulk fermentation

7:30pm

stretch and fold and bulk fermentation

8:00pm

do window pane test to see if there is enough gluten network built up. Decide to either shape or let it rest for another stretch and fold.

Do final shaping and place in banneton (sprinkled with rice flour). Cover with shower cap and place in the fridge.

3:30pm (after work the next day)

Pre-heat oven with dutch oven for 1 hour at 450F

5:00pm

Take dough out of fridge. Using a lame slice the top and bake loaf in the dutch oven with cover at 450F for 20 minutes. Make sure to put a pan on the bottom rack so that the crust does not get to hard.

After 20 minutes remove cover and bake for additional 30 minutes.

I do initial mixing in a tupperware then transfer the dough onto a glass type container to stretch and fold. I make two bread at a time, but keeping them separate because it is easier to handle.

Use the banneton as a bowl now rather than its proper use. I dust the top of the dough with flour then move it onto parchment paper then lift into a bowl and cover with shower cap.

Next day, use a lame to make a cut and lift the parchment with dough into dutch oven and spray 3 times with water and cover. Make sure to put a tray underneath so that the crust isn't too hard.

Pictured below are two separate baking times