Bread - What are you baking today…..
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The night before I bake, I take a little over a tablespoon of active starter and combine with 200g water, 100g whole wheat flour and 100g bread flour.
In the morning that leaven should have risen similar to active starter. I combine 200g of the leaven and 700g water and mix. Then I add 850g bread flour, 50g rye flour and 100g whole wheat. Mix until the dough because like shaggy but all the flour “absorbed”. Let sit for 45 mins and cover with wet teal towel. After time add 50g water and 20g salt and hand mix into a cohesive dough. Once cohesive I perform my first fold. Rest for 30 mins under wet tea towel. Second fold. Rest 30 mins until the 6th fold. After 6 I let sit for 1 hour. All under a wet towel. I then take the dough and put onto a lightly floured cutting board. I divide the dough into two, fold each section and cover with a wet tea towel. Let sit for 30 mins. During this time I get my two proof baskets ready and line with a rice flour and bread flour mix. After 30 mins I do the final fold and shaping. After this I flip the dough so that the top side of the bread is face down in the basket. Place in the fridge for remainder of day and overnight. In the morning I preheat my cast iron and lid to 500 degrees F and let the cast iron sit in the oven for one hour. When time is up, I pull out one loaf from fridge, my lame and 3 ice cubes. Remove the lid. Place the dough on cast iron. Lame the bread. Place ice cubes on the cast iron and promptly cover. Drop the oven to 400 and let bake for 20 mins covered. After 20 I uncover the lid and let brown periodically checking starting with 5 mins. I find that I need my oven rack at the lowest level other wise it browns too fast. Normally browns to my liking within 12-16 mins. Pull loaf from oven and rest. Let cast iron heat back up for 45 mins at 500 for second loaf prep. Bake second loaf.
lol. That’s a lot I know but let me know if any questions. One thing I wish someone would have told me earlier that I learned along the way. When you fold the bread, if you keep your fingers/ hands wet then the dough doesn’t stick to you and allows for easier folds. Will often wet tools to help at the bench rest. Specifically my dough cutter which I also use for help flipping.
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@pechelman I had to add the extra 400 grams as it just wasn’t going to work otherwise. Yes 1000 grams to 700 grams.
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@jfk1117 cream cheese icing is just cheating
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Ain’t no pan de crystal (some of those photos are absolutely jaw dropping) but who can turn down a fresh neopolitan?
