Flour: King Arthur Bread Flour
Ratios:
Leaven:
35g flour
35g water
1 tbsp starter
Dough:
70g leaven
350g flour
238g water
1 tsp salt
Ratios:
Leaven:
35g flour
35g water
1 tbsp starter
Dough:
70g leaven
350g flour
238g water
1 tsp salt
40g ground flax
70.9% hydration
Process:
Day 1: Mixed leaven
Day 2: Mixed dough, 2 hour autolyse, 6X S&F every 30 minutes. Shaped and put in colander overnight.
Day 3: Baked
Remarks: Made less leaven this time and dissolved entire thing in the water at the beginning. Added in the flax with all dry ingredients at the beginning. Improved distribution of flax vs. adding in during S&Fs, and didn't seem to affect the dough. The loaf rose up rather than out, so it was tall but did not fill out to the sides of the dutch oven as other loaves have. Highly pleased with color and flavor.
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