Ingredients
- Water
- Fine salt
- Brown bread flour
- White bread flour
- Rice flour
Instructions
- Levain (08:00) –
- Mix together 40g starter + 40g water + 40g flour (40g brown + 40g white)
- Be sure to cover container with a lid.
- Store for 5-6 hours around 24°C. If your kitchen is too cold, you can store in the oven or microwave with the light on.
- The levain is ready once it’s roughly doubled in size. It will be bubbly on top and slightly domed.
- Autolyse (12:00) –
- Mix the following:
- 304g white bread flour
- 150g brown bread flour
- 305ml water (lukewarm)
- Cover the bowl and store with levain (again 24°C) around for 1 hour.
- Mix (13:00) –
- Mix the following:
- autolyse
- levain
- 9g fine salt
- *store dough in a tub or bowl for bulk fermentation, again at 24°C.
- Bulk Fermentation (13:10-17:10) –
- Perform 4 sets of stretch & folds (every 30min)
- This is a good technique: https://www.youtube.com/watch?v=h9zWEupVMFs&feature=youtu.be
- After the 4th set of stretch & folds let the dough rest for another 2 hours.
- *The dough should have risen between 20% and 50% at the end of your bulk fermentation.
- Pre-shape (17:15) –
- Lightly flour your counter before placing the dough on it. Use a dough scraper to turn the dough in circular motion so the dough’s edges fold in on itself. It should form a circular shape and slight tension on the top of the dough.
- Let the dough rest for 5min on the counter.
- Shape (17:20) –
- This is a good technique: https://www.youtube.com/watch?v=IWA0RAAsBHg
- Rest & Proof (17:25-09:30) *next day –
- Cover your shaped dough in rice flour and place upside down in a basket/bowl. You can use bread flour for this, but the rice flour makes it much easier to remove from the basket after the overnight fermentation.
- Place the basket in a sealed plastic bag or sealed container to prevent it from drying out and refrigerate for 16 hours. Ideally you want your fridge to be set at 3°C.
- Preheat & bake 08:30 –
- Preheat your cast iron pot or Dutch oven inside your oven for 1 hour at 250°C.
- Once your oven and pot is ready, remove your dough from the fridge.
- Put a sheet of baking paper on a chopping board or pizza peel. Rest the board & paper on the basket containing your dough and flip it over. Remove the basket your dough will be left resting (right way up) on the baking paper.
- Score your loaf with a sharp razor blade. I recommend looking at some scoring techniques online ad finding what works for you.
- Remove your pot from the oven. Remove the lid insert your dough.
- Place the lid back on and bake for 20 minutes at 250°C.
- After 20 minutes, remove the lid and allow to bake for a further 20min at 200°C (without the lid).
- Wait 1 hour before cutting your bread. This is a vital step in ensuring the interior is set.
- Preparation Time: 10 Minutes
- Braai Time: 20 Minutes
- Total Time: 30 Minutes
- Serves: 4 to 6
- Skill Level: Intermediate to Difficult
- Braai Temperature: 200°C -250 °C
- Equipment: Dutch Oven Duo
What Do You Need? Recommened Tools
Dutch Oven Duo
R2,999.00
