More bread. 
Starter fed... Dough tomorrow, bake Monday.
Fed before bed now ready to make bread.
950g strong white bread flour
600g water
100g fully active starter (see previous)
15g finely ground sea salt
Mixed and shaped into a loose ball.
Rested for 2 hours.
600g water
100g fully active starter (see previous)
15g finely ground sea salt
Mixed and shaped into a loose ball.
Rested for 2 hours.
Flattened out onto work surface then folded like an envelope both directions.
Now to rest another 2 hours before next fold.
Now to rest another 2 hours before next fold.
With another set of folds done the dough is stronger, more extensible and has visible bubbling at the surface.
2 more hours and then they will be shaped into baskets before bed. Bake tomorrow morning.
2 more hours and then they will be shaped into baskets before bed. Bake tomorrow morning.
Last 2 hours up.
Dough divided and shaped into rounds ready for shaping. Will bench rest 30 mins before final shape. Plenty of activity in the dough.
Dough divided and shaped into rounds ready for shaping. Will bench rest 30 mins before final shape. Plenty of activity in the dough.
To shape:
Turn smooth side down onto lightly floured surface.
Fold in 'corners' to make a square.
Fold opposite corners into centre. Close it like a book and seal with pressure from a palm.
Turn smooth side down onto lightly floured surface.
Fold in 'corners' to make a square.
Fold opposite corners into centre. Close it like a book and seal with pressure from a palm.
Then flour well and turn seam side up into bannetons. I usually use rice flour to coat the bannetons but it's currently hard to find so I'm using semolina/polenta here.
I'll give these 30 mins rest on the counter then into fridge overnight. Will update with a bake tomorrow.
I'll give these 30 mins rest on the counter then into fridge overnight. Will update with a bake tomorrow.
Oven preheated to max (280°c)
First loaf scored and transferred to a stone with an upturned pan as a lid.
20 mins at full heat then I will turn down to 220°c for a further 25-30 mins.
First loaf scored and transferred to a stone with an upturned pan as a lid.
20 mins at full heat then I will turn down to 220°c for a further 25-30 mins.
After 20 mins the oven spring is good, turned down to 220°c with lid still covering for a further 25 mins.
First loaf out to cool. Seeds to cool completely before cutting to prevent damaging crumb.
Next one in oven.
Not perfect but good enough.
