Ginkgo Leaves Scored On Sourdough Bread

Recipe

Ingredients:

350 g water
50g whole wheat
50g spelt flour
400 g bread flour
80 g ripe sourdough starter
10 g salt

My schedule:

*Note the below dough is kept at a constant temperature of 78F (25.5C) until I place it in the fridge for overnight proofing. The temperature of your environment will increase or decrease the fermentation of the dough making the fermentation shorter or longer.

Autolyse: mix bread flour, wheat flour, spelt, and water and let sit one hour (this jump starts gluten formation)
Add starter after one hour autolyse until incorporated
After 30 min add salt and mix
After 30 min, stretch and fold or coil fold every 30 minutes for four folds
Let rest until shaping.

Below is a sample timeline schedule - I keep the dough at a 78F (25.5 C) temperature in my proofer:
9:00 a.m. Autolyse
10:00 a.m. Add starter
10:30 a.m. Add salt
11:00 a.m. Stretch and fold or coil fold
11:30 a.m. Stretch and fold or coil fold
12:30 p.m Stretch and fold or coil fold
1:00 p.m. Stretch and fold or coil fold
1:00-2:00 p.m. let the dough rest
2:00 p.m. Shape and rest for 15 minutes
2:15 p.m. Place overnight in the refrigerator until the next day to bake

Next morning:

Score and bake
I dust my dough before scoring with rice flour for contrast

Bake at 500 F (260 C) for 20 min in a Dutch oven with the lid on

Bake at 450F (232 C) for 20-22 minutes with the lid off
Total bake time 40-42 minutes.

https://www.amazon.com/shop/simplefoo...
Tools used:
Wiremonkey lame: https://wiremonkey.com/?rfsn=6266698....
Brod and Taylor Proofer: https://brodandtaylor.com/carmella-hardy


Ambiment - The Ambient by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/...

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