78% hydration with autolyse

Post date: Nov 20, 2017 12:23:10 AM

410 g ww flour

410 g bread flour

615 g water

Mix and let stand for 2 hours. Add

20 g salt

200 g starter (100% hydration)

Let stand over night. In the morning, it had increased in volume significantly. Half put in fridge for later use. Other half is formed into a ball and placed in banneton to proof for 8-10 hours in the fridge.

Preheat oven to 450F with dutch oven inside. Let dutch oven warm for 30 minutes. Flip bread from banneton onto parchment paper and dock loaf. Place inside dutch over for 30 minutes covered. Remove cover and bake for another 8 minutes. Planned to bake for 15 minutes but the crust was browning faster than expected.

Crust came out chewy and blistered. Nice crumb with a variety of bubble sizes. Still a little wet inside. Good flavor.