6:20 am grind Whole wheat flour for the day.
7am Feed 50g of starter 180g/180g flour/water (Flour mix = 35% Rye, 65% Whole Wheat) Wait 4 to 5 hours until more than doubled.
Mix Dough
Water 1400gm (+ 50gm) Leaven 400gr Flour 2,000gr (1600gr white, 400gr whole wheat and rye- 2/1)
45 minutes
Add 40gr salt plus 50gr water Squish together Knead 5 minutes
Rest, on counter 30 minutes
Stretch and fold every 30 min for 2 – 3hours
shape and place into cheesecloth lined loaf pans dusted with rice flour
Refrigerate for 24 – 48 hours
Take loaves out of Fridge
Proof:Â Cover the pans with parchment paper Invert, place into preheated loaf pans.
Score loaf
Cover with inverted spare loaf pan and place, 2 loaves at a time, into preheated oven 425°, 50 – 90 minutes
Take out when loaves reach 210° – 212°
Let rest 45 – 60 minutes, minimum 😲
Wrap in a kitchen towel and place into a plastic bag, to keep the crust soft.
Live in the YYJ, Airport area, and want 1 on 1 tutoring? Contact us at baker@petitecuisine.ca to set up.