While the starter did it’s thing I mixed the flour (250g Semola, 250g Double Zero) with the water (350g) and kneaded until the gluten developed.
When the starter was ready, it was united with the rest of the dough and let to rest for about 30 minutes. Then I put the salt in and let the dough proof.
Result: more open crumb
#recipe
This time in a loaf tin.
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Upped the hydration to 70%. Fermentation at room temperature. Bigger rise.
#recipe
The starter is rye based.
Mixed then fermented over night in the fridge. Three folds. Next day left to come to room temp.
Shaped.
Baked in a pre-heated pot at ca 250 C for 20 minutes. Removed lid and continued at ca 180 C for 40 minutes.
Next time:
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200 g Semolina
300 g Farina 00
300 g Wasser
300 g Sourdough Starter
12 g Salt
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Spelt, Tippo 00, Semolina, Kölsch, Sofritto, Sourdough, … lecker
100 g spelt flour
150 g water
3 g dried yeast
Mix and keep in fridge for 10 to 12 hours
400 g spelt flour
500 g whole grain spelt flour
550 g water
75 g sourdough
20 g salt
Pre ferment
Mix, 20 minutes rest, knead for 10 minutes, 12 hours in fridge. Fold 3 times during first 2 hours.
Shape loaf, proof for 2 to 3 hours at room temp. Bake in cast iron pot, 30 minutes at 250 C, take off lid, reduce temp to 180 C till core temp is 98 C.
