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Free-standing Bread
🤩February 2, 2024
Baked by Ignasi
🫙 Rose with N.N., 5 years, 1 month old
960 g
Dough
16 h 38 min
Duration
70%
Hydration
Ingredients
- Bread flour 400 g 80%
- Whole wheat 100 g 20%
- Water 350 g 70%
- Starter 100 g 20%
- Salt 10 g 2%
Method
-
1 h Autolyse
-
Mix, salt after the rest
-
4 h Bulk · 4× stretch and fold
-
Shape
-
11 h Cold proof
-
Preheat · 250°C
-
20 min Bake · 250°C
-
18 min Then · 230°C
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🤓 View baking parameters
Hydration
70%
Starter
20%
Bulk Ferment
4h
Proof
11h ❄️
Preheat
250°C
Bake Temp
250°C
Bake Time
20 min
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