Ingredients :
- 25 grams dehydrated starter
- 75 grams lukewarm water for starter
- 1/2 tsp high quality instant yeast
- 400 grams bread flour
- 100 grams whole wheat flour
- 300 grams water
- 2 tsp salt
Method :
- Rehydrate starter with 75 grams water, set aside.
- Mix both flours, then add remaining water until it forms a cohesive ball. Cover with plastic wrap and set aside for 30 minutes.
- Combine starter and yeast, then add to flour ball (mixing with bare hands at first worked best for me). Once moisture is absorbed, mix with dough hook for 8 minutes.
- Mid-way through the kneeding process add salt.
- Once dough ball passes the window pane test, set aside and cover in a bowl with plastic wrap until doubled in volume. For my starter, this takes several (4-6) hours.
- Gently deflate then form into a ball and let it rest for 15 minutes covered.
- Shape into a boule or batard, place on sheet of parchment paper, then cover until doubled in size (this should take about half as long as the first rise).
- Preheat oven with baking stone to 525°, placing a broiling pan on bottom shelf.
- When done rising, slash, lightly spritz loaf with water, then sprinkle with coarse salt to taste.
- Using peel, slide loaf (still on parchment) onto stone, pour 3/4 cups of boiling water into broiling pan and immediately reduce temp to 475°. Be careful not to drop water on oven window, or it will shatter. The immediate steam generated can be dangerous, so i use a long necked flower watering pot for this.
- Cook until internal thermometer reads 200° (I don"t insert thermometer until crust has formed (about 15 minutes)).
- Let cool completely on wire rack. Dont be tempted to cut into it while it"s still warm, because the internal heat is still cooking and releasing moisture in a controlled manner.
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