Loaves
High-Hydration Country
Open crumb, blistered crust. The loaf you photograph for the gram.
Time
36 hr · 90 min hands-on
Difficulty
Intermediate
Ingredients
- 100g active starter
- 400g filtered water (80% hydration)
- 500g bread flour
- 10g salt
Steps
- 01
Mix and autolyse for 1 hour.
- 02
Salt and incorporate. 4 sets of coil folds at 30-min intervals.
- 03
Bulk ferment 4-6 hours until 75% larger.
- 04
Pre-shape, bench rest 30 min, final shape into batard.
- 05
Cold proof 18-24 hours.
- 06
Bake at 500°F covered, 20 min. Uncover, drop to 450°F, bake 25-30 min.