Free-standing Bread
😊October 24, 2026
Baked by JB
🫙 Rose with Dough-palite, 6 years, 10 months old
885 g
Dough
27 h 40 min
Duration
65%
Hydration
Ingredients
- Bread flour 300 g 60%
- Einkorn 200 g 40%
- Water 325 g 65%
- Starter 50 g 10%
- Salt 10 g 2%
Method
-
30 min Autolyse
-
Mix, salt after the rest
-
10 h Bulk · 68°F · 3× stretch and fold · until up 40%
-
Shape
-
30 min Proof
-
16 h Cold proof · until up 20%
-
Preheat · 450°F
-
30 min Bake · 450°F
-
10 min Then · 450°F
With a timer for every step, free with an account.
🤓 View baking parameters
Hydration
65%
Starter
10%
Bulk Ferment
10h
Proof
16h ❄️
Bulk rise
40%
Proof rise
20%
Preheat
450°F
Bake Temp
450°F
Bake Time
30 min
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