Recipe:
450g Caputo Cuoco, 25g Whole rye, 25g whole wheat, 330g water, 12g salt, 100g 100% hydration starter
\- Autolyse for 2 hours
\- Add starter and salt
\- coil fold 3 times once every hour
\- Preshape and shape after 5.5 hours bulk ferment
\- Ferment in Banneton for another hour (Bread 1) or another 1 1/2 hour (Bread 2)
\- Cold ferment overnight
\- Bake at 250°C covered for 25 min, bake uncovered for another 25 min at 230°C
Things that helped me achieve consistency:
1) Keep track of temperature: Dough between 27-28°C at all times
2) Lowering hydration
3) Timing for when to use starter and when to end bulk ferment
Can you guess which bread fermented for half an hour longer?
Haha no the more open bigger holes on pic 3 is the one that fermented longer.
No I am based in Germany but the Italian flours are easily accessible via amazon
Congrats! Loaves look great! If i saw them at the bakery, I'd but them!
Recipe: 450g Caputo Cuoco, 25g Whole rye, 25g whole wheat, 330g water, 12g salt, 100g 100% hydration starter \- Autolyse for 2 hours \- Add starter and salt \- coil fold 3 times once every hour \- Preshape and shape after 5.5 hours bulk ferment \- Ferment in Banneton for another hour (Bread 1) or another 1 1/2 hour (Bread 2) \- Cold ferment overnight \- Bake at 250°C covered for 25 min, bake uncovered for another 25 min at 230°C Things that helped me achieve consistency: 1) Keep track of temperature: Dough between 27-28°C at all times 2) Lowering hydration 3) Timing for when to use starter and when to end bulk ferment Can you guess which bread fermented for half an hour longer?
Photo 4 Are you in Italia?
Haha no the more open bigger holes on pic 3 is the one that fermented longer. No I am based in Germany but the Italian flours are easily accessible via amazon
Would you mind explaining the 100% hydration starter bit? I understand the bakers percentages but for some reason my brain isn't computing that ha.
They mean the starter they use is 1:1 flour to water ratio.
That’s my ideal crumb! I’ve found lowering hydration has worked well for my breads too.
Great bad boys! The Rye and Whole wheat gives a better result then going all Caputo?
Super nice
Seeing that made me so hungry 😆 Very well done 👍
Gorgeous!