u/JWDed

This is my 4 year old boy. He is the sweetest, silliest, goofiest, cuddliest boy ever. He’s lived with us for 6 months now and I’m in love!

These were made using my standard recipe. It’s getting warm in my part of the world so proofing times are going down. One thing I do is use cool water to extend it. There is flavor to me gained in the time spent bulk fermenting.

180g starter at peak

605g water (cool)

810g Bread Flour

90g Whole wheat flour

18g Salt

Mix starter and water for a few seconds and then add all of the flour and the salt. Mix to a shaggy ball and then do some gentle stretch and folds for 3 minutes. Rest 1 hr.

Stretch and fold 3 sets at 30 minute intervals.

Put dough into a straight sided clear container and mark the start level. Let rise by  just less than 50%. In my case that was 4:15 from adding starter to flour.

Divide and gently preshape. Rest 20 minutes and then shape into batards. Put into bannetons and put them into a large plastic bag. (I use Reynolds roasting bags for chickens. They are re-usable for years.) Cold ferment for 24 hours.

Open bake 25 minutes with steam and 22 without. Cool 2 hours and enjoy.

Took my MME on a hiking weekend and took this picture. This was the first road trip since getting it.

I’m so impressed with how well it does on a longer drive. So smooth, comfortable and quiet. I averaged 3.3 miles per KWh so the range was excellent.