12d (edited) • BreadScore™ Requests 📥
Pain de Campgne
- Double batch
- Stiff starter: 1:6:4 adjusted water/ flour in recipe
- Mixed to shaggy in Artiste mixer
- Autolyse 45 min
- Add salt and mix, speed 1 5 min
- Rest 10 min, mix again 6 min (pic 1)
- Dough still gloppy but moved containers and did 1 set coil fold, dough temp 79° (pic 2)
- 3 more coil folds 45 min apart , dough temp stayed around 77- 78° (pic 3/4 before next coil folds, pic 5 after last coil)
- Rest to finish bulk (pic 6)
- Did 1 coil fold just before preshape
- Total Bulk Ferment 7hrs
- Preshape, rest 20, shape (pic 7)
- Cold proof 4 hrs
- Freeze while oven preheated for easier scoring
- Bake 25 min lid on Dutch oven, 15 completely out of DO and on oven rack
- Cool overnight, slice, enjoy!
- (Baked second loaf this morning after 16hr cold proof)
6
13 comments
Pain de Campgne
powered by
skool.com/sourdough-improvement-skool-4529
Turn sourdough struggles into success! Since the 90s, I've been baking sourdough bread and now help others improve their own sourdough bread baking.
Suggested communities
Powered by