Holiday Bread – The best workhorse white loaf

This now my officially favourite workhorse bread recipe ever. I was looking through the  fresh loaf when I stumbled upon Dave Mott recipe for Red fife=Awesomeness! (and awesomeness it is). I cut the recipe by half and added 5 springs of rosemary.

He recommends feeding the the starter and leaving at room temperature 11 hours before making the bread.

I also did a little experiment of dutch oven versus baking stone.1.png

The baking stone is a bit rounder and more football like.

good bubble though.

The dutch oven bread is definitely more boule like and slightly more bubbly.

 

so without further ado, here is the recipe.

Ingredients:

  • 600g     Bread Flour
  • 300g       Whole Grain flour
  • 550g         Water
  • 200g        Starter
  • 20g            Salt

 

Recipe

  1. mix the water and flour slowly until just incorporated – Autolyse for 1 hour
  2. Add starter +salt, let it rest for 10 min
  3. Fold 6 times every 20 min.
  4. 1st rise – oil the bowl,or use a clean towel that has been floured.
  5. Folding and proofing – divide the dough in two and shape two balls. Let it proof for about 20 hours in the fridge.
  6. Final bulk rise – take out the dough out of the fridge and at room temperature for about 2 hours. Preheat the oven at 260C˚ the Dutch Oven(I have a lecreuset pot).
  7. Slash the top and Bake at 260C˚ for about 20mins with the lid on. Lower the temperature to 190C˚ for another 30min.
  8. Take it out of the oven and let cool for a couple hours.

 

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2 thoughts on “Holiday Bread – The best workhorse white loaf

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