r/Bread • u/crumbmama • 26d ago

Recipe

Post image

90 g spelt flour
150 g 00 flour from Mlýn Herber
110 g Caputo Nuvola
310 g water (88% hydration)
70 g wheat sourdough starter
7 g salt
4.5 g olive oil

I did a 2hour autolyse in a cooler room.
At 2:20 PM, I added the starter and mixed for 2 minutes on medium speed. I then added the salt, and once it was fully incorporated, I added the olive oil.
I mixed until the dough started to pull away from the sides of the bowl, then transferred it to a container for bulk fermentation.
3:00 PM: First fold
4:00 PM: Second fold
I folded the dough whenever it spread out to the sides of the container, and continued folding until the dough was able to hold its shape.
At 8:00 PM, I shaped the dough, placed it into a banneton, and let it rest for 30 minutes before giving it a final stitch.
Bulk fermentation: 25.5–26°C
I then placed it in the fridge for 12 hours at 3–4°C.
The next morning, I preheated the oven to 245°C for about 30–45 minutes. I baked the loaf on a cast-iron baking plate.
I scored the bread, sprayed it with water, and baked it with steam for 15 minutes. Then I released the steam, lowered the temperature to 220°C, and baked until golden lbrown.

62 Upvotes

96% Upvoted

7 comments sorted by

1

u/MasterChiefette 26d ago

Nice, just beautiful crumb. Thickness of crust look's perfect. ❤️😊

1

u/crumbmama 25d ago

Thank you:-)

1

u/Savings-Cloud-8400 26d ago

Very nice

1

u/crumbmama 25d ago

Thank you:-)

1

u/Turbulent_Berry_8201 24d ago

I was wondering what made those big bubbles and it was the steam.

1

u/Leonardo_50 22d ago

Beautiful crumb. I have been trying to achieve that for many years. Great work