Ingredients:
for step 1 (Autlolyse)
960 grams flour T65 , T110
600 grams water (or less)
250 grams levain
5 grams dried levain(dried yeast)
for mixing salt with water
15 grams salt
10 gram of water
Procedures:
8:30 am to 9:00 am
Step 1. Autolyse with Levain. Mix 960 grams of flour, 600 grams of water, 250 grams of levain and 5 grams of dried levain/dried yeast. Use stand mixer at low speed low 5 minutes medium speed 5 minutes(or you can knead the dough with your hands). Rest the dough 30 minutes. 9:00 am to 9:30 am
9:30 am - 9:40 am
Step 2. Mix. Add 15 grams of salt to the top of the dough and half of the 10 grams of water then use the mixer low speed 3 minutes and add the remaining 5 grams of water making sure the dough is not too wet..continue mixing at low speed 3 minutes.
Step 3. First fermentation: duration 3 1/2 hours
9:40 am - 9:45 am
after 30 minutes with wet hands, stretch and fold the dough 4 times
10:15 am - 10:20 am
and after 30 minutes stretch and fold again 4 times then cover
10:20 am - 12:50 pm
and let the dough rest for 2 1/2 hours.
Step 4. Dividing and Shaping the dough.
12:50 pm - 1 pm
Scrape out the dough from the container onto the large tray/countertop.
1:00 pm - 1:10 pm
Cut the dough into two and preshape each half into a loose round. uncover
and rest the dough for 30 minutes. 1:10 pm - 1:40 pm
Step 5; Shape the dough
1:40 pm - 1:50 pm
Flour the top of the dough and your hands and flip it over. Take the bottom edge and fold it up to about the middle. Take left and right sides in your hands and fold the right over to about 2/3 of the left side. Repeat for the left side. then take the top and fold down to about the middle and gently seal. This should form a little envelope shape Now flip over the entire dough and begin dragging and sealing the dough underneath itself. Using both hands, rotate and drag the dough toward you to create tension on the top. Repeat the dragging if necessary.
Step 6. Proof : 3 to 4 hours.
1:50 pm - 2:00 pm
Transfer the 2 balls of the dough into proofing baskets or bowls with kitchen towels dust heavily with flour.
2:00 pm - 5:00 pm
Cover and let the dough rise 3 to 4 hours or overnight in the fridge overnight then bake the loaves from the fridge straight to the oven.
Step 7 Heat the oven at 230 degrees if possible 240 degrees. place a dutch oven or an ALL stainless steel casserole pot with cover(no plastic or rubber).
Step 8 Transfer the loaves to the stainless steel casserole pot:
first place a parchment paper on top of the loaf and then a cover or a plate or chopping board and flip it over.
Score the dough
Step 9 Bake
Remove the stainless steel casserole pot from the oven and remove the lid(be careful not to burn your hands or arms) . Hold the 2 sides of the parchment paper into the casserole pot cover and put it back to the oven.
Bake for 20 minutes then uncover the pot bake for another 20 minutes.
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