Baked on 26th November 2020
Based on a recipe from the book 'Bread' by Jeffrey Hamelman. The amounts may seem odd because this is an American book and I converted to metric from pounds and ounces. These weights yield one loaf.
At the moment, I only have Canadian bread flour on hand. Bread flour has been in short supply for months due to COVID-19 and at the time I ordered it's what was available. The high protein of this flour really demands more water than the original recipe (65% hydration), so I aimed for about 75% hydration.
Mixed 13 hours before use.
- Mix everything but salt until just combined
- Autolyse: 40 minutes
- Sprinkle salt over dough
- Knead until just about passing windowpane test - try not to push the high-protein flour too far
- Bulk ferment: 2.5 hours with two folds at 50 minute intervals
- Bench rest: 25 minutes
- Shape into round
- Prove: 1.5 hours at room temperature, then overnight in the fridge
- Pre-heat oven: 240°C
- Score and spritz lightly with water
- Bake: Dutch oven 230°C, 20 mins lid on, 20 mins lid off
I'm quite pleased with how this turned out. There's a too-large bubble in the middle of the loaf but otherwise it's great. It has good texture and flavour and a better shape than most my attempts at 75% hydration.
Next: Mince pies