70% hydration with autolyse

Post date: Dec 06, 2017 7:52:8 PM

• • 250g Whole Wheat flour

  • 250g Bread flour

  • 350g Water (warm)

  • 4g yeast

  • 10g Salt

Mix all flour and 300g water. In jar, mix remaining water and yeast. Let both stand for 20 minutes. Add salt to water/yeast mixture. Combine all ingredients and mix until smooth.

Version 1: Let rise until dough grows ~50% (~2 hours). Form boule and let rise in proofing basket. Bake in Dutch oven at 450 for 15 minutes then reduce to 400, remove from Dutch oven and bake for another 10-15 minutes.

Version 2: Let rise in fridge overnight. Form boule and let rise in proofing basket. Bake in Dutch oven at 450 for 15 minutes then reduce to 400, remove from Dutch oven and bake for another 10-15 minutes.

Both versions came out taller than the 78% hydration bread made before. Version 1 baked against the side of the Dutch oven and looked weird. The flavor was good but due to the fast rise, had little to no sour dough taste. Version 2 looks and smells great. Tasting to come.