Free-standing Bread
😊October 25, 2026
Baked by James
🫙 Rose with Doughlas, 11 months old
3,264 g
Dough
22 h 12 min
Duration
80%
Hydration
Ingredients
- Bread flour 1,360 g 80%
- Whole wheat 340 g 20%
- Water 1,360 g 80%
- Starter 170 g 10%
- Salt 34 g 2%
Method
-
Mix all the ingredients
-
8 h Bulk · 21°C · 8× stretch and fold · until up 50%
-
Shape · 2 × 1632 g
-
13 h Cold proof · until up 8%
-
Preheat · 250°C
-
50 min Bake · 235°C
-
22 min Then · 250°C
With a timer for every step, free with an account.
🤓 View baking parameters
Hydration
80%
Starter
10%
Bulk Ferment
8h
Proof
13h ❄️
Bulk rise
50%
Proof rise
8%
Pieces
2 × 1632 g
Preheat
250°C
Bake Temp
235°C
Bake Time
50 min
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