Free-standing Bread
🤩October 15, 2026
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Baked by Hendrik
🫙 Rose with Explorer Starter, 11 years, 10 months old
1,645 g
Dough
63 h 30 min
Duration
60%
Hydration
Ingredients
- Bread flour 1,000 g 100%
- Water 600 g 60%
- Starter 25 g 2.5%
- Salt 20 g 2%
Method
-
Mix all the ingredients
-
12 h Bulk · 22°C · 3× stretch and fold · until up 25%
-
Shape
-
2 h Proof
-
48 h Cold proof · until doubled
-
Preheat · 200°C
-
1 h 30 min Bake · 180°C
With a timer for every step, free with an account.
🤓 View baking parameters
Hydration
60%
Starter
2.5%
Bulk Ferment
12h
Proof
48h ❄️
Bulk rise
25%
Proof rise
100%
Preheat
200°C
Bake Temp
180°C
Bake Time
90 min
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