idea
bread
Ratio - 100g starter for 500g flour (50 whole, 450apw), 10g salt. Calculate for 70% hydration. $water = hydration \times (flour + \frac{starter}{2}) - \frac{starter}{2}$
Dough
- Kneading 3x 5min on 5min off until windowpane.
- if higher hydration, do "hydralise" - don't add salt right away, let the dough rest 1/2h or 1h after the initial kneading, and add then (real hydralise is overnight in the fridge)
- Stretch and fold 3 times, should become very stretchy.
- Let ferment for 2 to 4h, then shape. Ferment 4 to 6h, then either bake, or fridge.
- cut
Bake
- Pre heat at 500 to 520 (the largest the bread, the hotter the pre-heat), with dutch oven in. Put a pizza pan under to prevent burning
- Give it another 15m after pre-heat is done for everything to be hot
- Put the loaf in, with a circle of parchment paper under, and a couple ice cubes. Close.
- lower down to 480, bake closed for 18-20m
- lower to 460, open, bake for another 20-30m, target 210 inside.
- remove, wait until cool down before cutting
baguettes
68 to 70 ratio. Kneading is the same.
Form, start from rectangle and role, then stretch and stitch. on a "couche", or a mold. Score.
- pre-heat 500, with the mold, two pizza panes and a pan of boiling water with a towel in it to help steam
- let it stay high for a while, we need intertia
- through in the bread, make sure there's lots of steam. Lower down 475, 15m
- baguettes face down on pizza pane, another 15m 460