BREAD YOU CAN'T FUCK UP
BAKING REAL BREAD WITHOUT JUNK IN 24 HOURS
INGREDIENTS.
FLOUR
450 g white flour
50 g whole wheat flour
100%
WATER
340 g water
​
68%
YEAST
2 g dry yeast
(or 4 g fresh yeast)
0,4%
SALT
10 g sea salt
(no chemical shit)
2%
Preferably the good stuff (organic, stone-ground, without additives, yada yada).
But it also works with something else.
Pros calculate recipes in percentages of the total amount of flour.
METHOD.
Poolish
(5 min)
1
A possible timeline.
7 PM
150 g white flour
150 g water
2 g dry yeast
​
Combine and mix thoroughly.
Let rise for 12-18 hours, covered and at room temperature.
Mix & knead
(30 min)
2
9 AM
Add the rest of the water (190 g) to the poolish.
Mix lightly.
​
Add the rest of the white flour (300 g), whole wheat (50 g) and salt (10 g). Mix until everything comes together.
​
Let rest for 20 min.
​
'Slap & fold' for 5 min and shape into a ball.
See video.
​
Put in an oiled bowl and cover.
3
Bulk fermentation
(3 hours)
9:30 AM
Let rise for half an hour.
First set of folds. That means: fold the top of the dough downwards. Give a quarter turn and do the same. Until all four sides are folded inwards.
See pictures.
​
Let rest for half an hour.
Second set of folds.
​
Let rest for half an hour.
Third set of folds.
​
Let rest for an hour and a half.
Shape & proof
(1 hours 30 min)
4
12:30 PM
Shape the dough. See video part I.
Cover and let rest for 20 min.
​
Shape the dough a second time.
Put it upside down in a floured banneton.*
See video part I & II.
​
Let rise one hour at room temperature.
(Or longer in the fridge, for example until the next morning.)
​
Preheat the oven at 250°C (or at the maximum temperature) with a cast iron dutch oven inside.
* or in a colander with a floured towel.
5
Bake
(40 min)
2 PM
Cut a piece of parchment paper, slightly bigger than the dough .
Take the cast iron pot out of the oven.
Gently flip the banneton on to the parchment paper.
Score the dough with a sharp knife or a razor blade.
​
Open the lid of the pot (with oven mitts!).
Gently lower the parchment paper with the dough in the pot.
Close the lid and put the dutch oven back in the oven.
Bake for 20 min.
​
Remove the lid.
Lower the oven temperature to 220°C.
Bake for at least another 20 min.
​
Let the bread cool for at least an hour.
RESULT.
