Bass Jansson- 320g flour AP flour
- 150g einkorn flour
- 30g rye flour
- 360g water
- 10g salt
- 1.2g yeast
Mix together night before baking and let it ferment for 8 to 10 hours. Then slightly fold together with wet hands and put in a loaf pan to proof. Let proof for 1.5 hours while heating up the oven to 240 degrees Celsius. Bake covered for 20 min, continue baking uncovered for 20 to 30 min. Let cool at least an hour before slicing.
29th March - So for today's bread, we are going to do a mix with part of einkorn flour inside and 72% hydration. It's a Sunday and I mixed together the dough at 2pm, so let's see at what time we can bake it. A bit more yeast, because of the little time. And I actually used pizza flour instead of AP, because I don't have anything else around at the moment. At 2:40pm I stretched and folded it once with wet hands, which went surprisingly well, just to make a nice shape. I used warm water and put it in a warm place to ferment. At 8:10pm it was fermented quite well and tripled in size, I stretched and folded once and put it on a flowered surface to prep it for proofing. At 20:25 it is prepped and ready to proof, put it in a olive oil covered container. At 22:05 the bread went into the oven at 240° and will sit there for 20 minutes with a lid on the bread pan, added 2 ice cubes. Scored the bread simple, it doubled in volume during the proof. Then 10 minutes more on 240° with lid off and finish with 15 minutes on 220° for a nice color.
