14/01/2025
Here is the end of my weekend baking.
The recipe from the App (https://play.google.com/store/apps/details?id=com.tost.gilles.frenchbreadrecipemaker)
◦ 🥖 Levain 550g Ariège bio 🌡️ ◦
Ingredients (Baker's %):
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• Bread: 855g
• Dough: 994g (24.3°C / Base Temperature = 72.9°C)
• Flour: 550g
◦ Farine T65 (blé) = 550g (100%)
• Water: 354g (29.8°C)
• Friction 0°C
• Fresh yeast: 1g (0%)
• Liquid starter: 90g (16 % / 24°C )
◦ Ferment in % of total flour
◦ Ferm. Flour 45.0g
◦ Ferm. Water 45.0g
• Salt: 10.1g (1.7%)
>> Water = 67.0 % / Flour ◦ 40.1 % / Dough
>> Flour = 59.9 % / Dough
Method (total time:23 hrs 05)
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>> Room temp.: 17.5°C
>> Fermentation temp.: 17.5°C
① STARTER/LEAVEN: get 90g of starter (refreshed recently) at 24°C - Starter refresh time = 2 to 8 hours (extract the starter/leaven when the rise has reached its maximum) - 1 min
② MIXING: for 2 minutes at speed 1 the Water 354g (29.8°C) the Yeast (1g) Ferment (90g) all Extra liquid ingredients and finish by the Flour(s) (550g) - 2 min
③ KNEADING step 1: Add the Salt (10.1g) then knead by hand - Kneading is limited to mix all the ingredients. - 1 min
④ BULK FERMENTATION at 21°C: Give the flavour and the gluten structure (elasticity/extensibility) to the bread - 45 min
⑤ FOLD 1 (bulk fermentation): Improve the structure and the strength of the dough plus enhance crumb holes - 45 min
⑥ FOLD 2 (bulk fermentation): Improve the structure and the strength of the dough plus enhance crumb holes - 45 min
⑦ FOLD 3 (bulk fermentation): Improve the structure and the strength of the dough plus enhance crumb holes - 45 min
⑧ FOLD 4 (bulk fermentation): Improve the structure and the strength of the dough plus enhance crumb holes - 1 h 00
⑨ COLD PROOFING (at 6°C): - Very slow and lengthy final proofing fermentation for flavor enhancement - 18 h 14
⑩ SCORING: flip the dough if needed (on a parchment paper for dutch oven) dust slightly the dough with flour and then score (slashing with a blade) primarily to control the bread expansion direction during spring oven (burst of gas called ears) and the final artistic effect - 2 min
⑪ BAKING: pre-heat the oven at 230°C - Bake at 220°C on a stone or metal tray (spray water in the oven to create steam before putting the dough in) and rest the bread on a wire rack at ambient temperature - 45 min
