Bread

Serves
1
Active time
60 minutes
Total time
2040 minutes
Difficulty
Easy

Ingredients

Method

  1. [Day 1; 23:00] Feed starter; 10g white flour, 5g rye, 15g water, 5g starter.
  2. [Day 2; 07:30] Mix levain; 40g white flour, 10g rye, 50g water, 20g starter.
  3. [Day 2; 12:00] Autolyse; 345g white, 70g spelt, 85g rye, 400g water.
  4. [Day 2; 13:00] Mix in 100g levain and 10g salt.
  5. [Day 2; 13:30] Fold.
  6. [Day 2; 14:00] Laminate & fold and place into wide dish.
  7. [Day 2; 14:30] Coil fold.
  8. [Day 2; 15:00] Coil fold.
  9. [Day 2; 16:00] Preshape.
  10. [Day 2; 16:15] Final shape & into banneton.
  11. [Day 2; 17:30] Put into fridge.
  12. [Day 3; 07:30] Preheat the oven to 250°C with the cast iron pot and lid inside.
  13. [Day 3; 08:00] Bake with lid on.
  14. [Day 3; 08:35] Remove lid and drop temperature to 220°C.
  15. [Day 3; 08:45] Rotate.
  16. [Day 3; 08:55] Done.

Equipment