Free-standing Bread
🤩February 25, 2024
Baked by Ignasi
🫙 Rose with Massa mare d'arròs, 3 years, 5 months old
868 g
Dough
7 h 40 min
Duration
70%
Hydration
Ingredients
- Bread flour 400 g 80%
- Whole wheat 100 g 20%
- Water 350 g 70%
- Starter 5.0 g 1%
- Salt 10 g 2%
- Dry yeast 2.5 g 0.5%
Method
-
Mix all the ingredients
-
2 h Fermentolyse
-
4 h Bulk · 24°C · 1× stretch and fold
-
Shape
-
1 h Proof
-
Preheat · 250°C
-
20 min Bake · 250°C
-
20 min Then · 230°C
With a timer for every step, free with an account.
🤓 View baking parameters
Hydration
70%
Starter
1%
Bulk Ferment
4h
Proof
1h 🌡️
Preheat
250°C
Bake Temp
250°C
Bake Time
20 min
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