300g BF
200g Water
30 g leaven
6g salt
2 hr Bulk Fermentation;Overnight retard ref; 30min shaping and rest; 2hr proofing; 240C dutch oven 20min, 25 mi
36 hour fermentation of final dough. 250g AP flour, 150g Bread four, instant yeast .05%, 100% hydration Levain 15%, Salt 2%, cooked sticky rice grain 12.5%3-30minute interval for bulk fermentation folding, 36hour refrigerated fermentation, 2.5hour proofing, 280C oven and used a Dutch oven
36 hour fermentation of final dough. 250g AP flour, 150g Bread four, instant yeast .05%, 100% hydration Levain 15%, Salt 2%, cooked sticky rice grain 12.5%
3-30minute interval for bulk fermentation folding, 36hour refrigerated fermentation, 2.5hour proofing, 280C oven and used a Dutch oven
I laminated a chocolate brioche dough layer at its ends.
THis is my recipe for this loaf:
100g bread flour leaven 100% hydration
400g bread flour and 280g water autolyzed for 8 hours
Added mixture of 40g WW, 30g Dark Rye, 30g Spelt , 60g water, 1T dry malt
Multigrain mixture and leaven added to autolyzed mixture
4.5hr bulk fermentation folding 2x 30m and 45m every hour
3.5hr proofing 28C rm temp
BAked 250C in dutch oven 25m and without top 220C for 25m
