My best #bread recipe
In the next version of #bakingwithrosehillsourdough I’m going to add in the “RHSD 3”.
It’s become my go-to #recipe for every week #baking
I’m also going to update all my recipes to include measurements for standard dough sizes 500g, 600g, 750g, and 1000g.
Here it is:
80% strong bread flour
20% whatever flour you want
I use warm water to get the dough to around 27C (80F)
I dissolve the salt, mix in the #sourdough, then add the flours.
I mix until combined then cover it.
Every 45 minutes or so I give it a fold and it sits for 5 hours covered. I do a stretch and fold first, then all other folds are coils.
Then I do a final coil fold and put the dough on the counter, uncovered, for a 1 hour bench rest.
Then into floured baskets and right into the fridge for an overnight rest.
In the morning, I preheat my baker to 230C (450F), score my loaf right out of the fridge, bake covered for 30-40 minutes (depending on size) then uncovered for 10-15 to get dark brown.
If this isn’t making sense, check out my ebook to learn how to read recipes like this!
It’s a foolproof recipe that works every time! I’ve used so many different types of flours and it’s fun to baseline with this recipe, then adapt the next to get the most out of the flour I’m using. Recently I’ve been grinding my own flour with my @wolfgangsmockmill then sifting out the large bran flakes. You can do this with wholemeal or whole-wheat flour you buy from the store. You can sift out the large bran flakes and leave behind some bran and the germ and endosperm. This produces a really flavorful loaf that is less dense than using 100% wholemeal flour.
My go to flours right now are @marriagesflour Canadian and anything by @cotswoldflour
I use @flourside_ proofing baskets (check out my website for a discount code)
I score with @wiremonkeyshop UFO or ARC
And I bake in either @brovn4bread , @lodgecastiron or @challengerbreadware depending on the loaf!
Ebook on my website rosehillsourdough.com
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