/ck/ - Food & Cooking

>>13239894
Thanks my dude, I've had plenty of ups and downs along the way, that's one of the things I love so much about bread making. You never know what you will end up with!

My starter is 100% hydration, 50% rye flour 50% water.

Mix 200g starter with 260g water.

take 450g bread flour, and mix in 12g salt.

Add the starter/water mixture to the flour/salt while mixing gently. result should be a clumpy dough. I give that 30 minutes to hydrate (just leave it in the bowl).

After 30 minutes, knead it a little to get a cohesive dough, and let it rest for an hour.

After an hour has passed, fold the edges of the dough onto itself, 3-4 folds. Wait an hour and do it again. do a total of 3 sets of folds, and stick it in the fridge overnight.

next day, I let the dough warm up, then pre-shape it. Let it rest another hour, and do the final shaping, toss it in a banneton uncovered, and into the fridge again overnight.

when it's time to bake, I take the dough out for an hour, then preheat a dutch oven at 450 for another hour.

Toss the dough in, score it, then bake with the lid on for 45 minutes.

>>12444655
no

>>12322123

KAF bread flour
KAF whole wheat flour (starter)