I’ve been refining my bread for the last decade, making all the bread my family consumes. Over the last couple of years I’ve arrived at something we are all really happy with. I’ll try my best to transmit what I’ve learned via this recipe. Feel free to ask questions in the comments.
- 100% bread flour
- 60% rye starter (1:1 course ground rye:water)
- 66% water
- 3% salt
Final hydration 74%
Example for one oval banneton:
- 500g bread flour
- 300g starter (150g water 150g course ground rye)
- 333g water
- 15g salt (preferably grey sea salt like Celtic)
Mix water, flour, and starter until fully hydrated. Sprinkle salt on top.
Wait 1-2 hours for autolyse and hydration.
Stretch and fold once every 30 min - 1 hour, at least 3 times and up to 5.
Bulk ferment 2 more hours.
Sprinkle liberally with rice flour, liberate from bowl with a plastic scraper, place rice flour side down in banneton, pinch top to stretch surface touching banneton, sprinkle rice flour on top.
Cover. Proof two hours or until banneton is filled.
Refrigerate 12 hours to 3 days, longer if more sour flavor is desired.
Preheat baking stone to 500°f / 260°c with a pan for water on a rack below the stone.
Liberate the bread onto a peel and score as desired. Place on stone and put a couple handfuls of ice cubes on the heated pan. Reduce temperature to 444° / 230°c and bake for 36 minutes.
I either go for a short rise duration when there is not much time to spare with
I shape the pizza directly then let it rest until the oven is preheated which usually takes around 30 minutes.
Or I go for a 2 day dough with a pre dough of
Which I mix with the remaining
after ~12 hours.
Then I let that rest for another 2 hours. I haven't really worked out a routine yet on the fermentation.
These recipes look good! The second one is very similar to mine. I’m curious about the starch addition. What kind of starch and why?
I’d recommend letting the dough rest 20min before kneading. You may need to develop the gluten structure more to improve the texture. I find the stretch and fold method to be less time intensive and much more effective.
I am using corn starch. I don't have any scientific proof but the dough just feels more flexible adding some.
Patience is a virtue, I will try to be patient. Thank you for that advice. Definitely have to read up more on the topic of kneading and resting.