Testing a new bread recipe
500 g spelt (1050) 375 g water (75%) 50 g lievito madre (10%) 10 g salt (2%)
My LM is made from dough held back before baking, here I’ll hold back 50 g before shaping the loaf and put it in the fridge.
12 h before making the dough I add 2 times the flour (100 g) and 1 times the water (50 g) to the held back old dough. In that time on the counter (around 20 C) it will about double.
Anyway, the dough has been mixed and will get some stretches and folds over the next 7 hours to be, hopefully, ready for shaping.
This schedule is a “scientific” hope. I’d like to eat the bread around 19:00, bake around 17:00, shape around 16:00. The dough got mixed at 08:00
Wish me luck.
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