Country loaf
Example entry. Good oven spring and the ear opened nicely. Bulk could have gone 20 minutes longer.
- Hydration
- 76%
- Levain
- 20%
- Yield
- 2 × 900 g
- Total dough
- 1,800 g
Formula
| Ingredient | % | Grams |
|---|---|---|
| Bread flour | 85% | 773 g |
| Whole wheat flour | 10% | 91 g |
| Whole rye flour | 5% | 45 g |
| Water | 76% | 691 g |
| Levain (100% hydration) | 20% | 182 g |
| Salt | 2% | 18 g |
| Total | 198% | 1,800 g |
Want a different size? Scale it with the dough calculator.
How it went
- LevainFed 1:5:5 at 21:00, peaked around 08:00.
- Autolyse1 hour with 90% of the water.
- Bulk4 sets of coil folds, 3 h 30 min total at 24 °C. About 40% rise.
- Shape & retardBatards, 14 hours in the fridge.
- Bake250 °C lid on for 20 min, 230 °C lid off for 22 min.
The result
Example entry. Open, glossy crumb with a few tighter spots in the middle. Deep brown crust that crackled for ten minutes after it came out.
Next time
- Let bulk run to ~50% rise.
- Score a little deeper at a lower angle.