 20% Stiff Starter (50% hydration) 270g Bread Flour 30g German Rye 6% Salt 75% water Seeds - 40g - Chia seed, flax meal, black sesame.  Flour, water, starter mix for a few minutes, set aside for 1/2 hour I used Panasonic bread maker to mix this, using the dumpling mix mode. 15 mins of mixing Stretch and fold 2 x over 2 hours. I left this in the fridge for 24 hours, more for convenience due to work. Took it out and left to bring it to room temperature for 1 hour. Shape, and left to proof for another 24 hours before baking. Heat oven to 275C with cast iron pot lid on. After 1 hour, score dough, slid into the pot, throw some ice cover quickly. Bake 30 min at 250C covered, and 230C for 10 min uncovered.  I like to leave the loaf alone for a couple of hours before cutting, as leaving it to cool on its own is important.  And making it into a delicious breakfast is the next best thing about making own bread. |
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