I have been tinkering with the Ache de Rémésy recipe on and off and am sharing a modification that appears to work higher and extra reliably.
Right here goes:
83% sturdy bread flour
2% rye flour
15% complete wheat flour
1% salt
2.5% sourdough starter
Lower than a gram of on the spot baker’s yeast (~0.6-0.7). I take advantage of a bit lower than 1/8 a teaspoon. That is added in a supporting function, to assist guarantee a good rise.
62% water at 24 C (75 F). This cooler water helps maintain the dough from fermenting too rapidly, even within the cooler fermenting temperature.
Combine and do minimal kneading (1-3 minutes most) then put in a container in an space that’s between round 15-20 C (60-70 F) for at the least 20 hours. There isn’t any must do anything at this level. No stretch and folds, and so forth. Simply let it ferment.
I usually form the dough on the 20 hour mark, as long as it has reached the correct quantity, then put in a Pullman loaf pan and bake when it has nearly reached the highest. The Pullman loaf pan is flippantly buttered. Time varies, however typically it is able to go 24 hours after fermentation begins. I generally put in within the oven with a lightweight on which helps the proof.
Bake at 230 C (450 F) for five minutes.
Cut back temperature to 218 C (425 F) and bake for 40 minutes.
Take away lid and scale back temperature to 204 C (400 F) and bake for 10 minutes, or till desired colour.
Some photos observe.
