/ck/ - Food & Cooking

>>12187294
300g of bread flour
100g of whole wheat flour
280g of water
9g of salt
52g of rye sourdough starter

Combine the water and all flour into a shaggy clump. Let it set overnight on the counter. In the morning, mix in the starter and salt and sort of knead it in the bowl for like 10 minutes, until the dough develop enough gluten. Then let it proof on the counter and fold the dough every 30-40 minutes. (Google how to fold the dough). After that, shape the dough into a boule, preheat your oven with dutch oven in it. When hot enough, put the dough into your preheated dutch oven and bake 25 minutes covered, then 15 minutes uncovered to form a nice crust. Let it cool for at least two hours and enjoy.

>>12121903
>high hydration dough (78-85%)
>knowledge how to treat high hydration dough
>banneron basket for final proof or retardation
>using none to very little wholegrain flour
>good oven
>dutch oven or any other pot with lid you can put in the oven
>skill to properly shape the dough
>love and passion for baking