Age
7Years
Color
Country of origin New Zealand
Taste
& Flavour
Mixture
36%
51%
12%
Liquid
Flour
Other
Bödvar
Since 2017
There was no real bread around...
Characteristics
6hrs to double. slight acetone/alcohol aroma. smells like bananas when fed whole wheat. Good oven spring. responds well to coil and folds.
Taste & flavour
Recipe
Starting ingredients
- 25g Starter
- 150g White
- 150g Water
- 1000g White
- 600g Water
- 225g Levain
- 50g Water
- 20g Himalayan salt
- 20g Water
Feeding ingredients
- 50g Water
- 25g Starter
- 50g Organic white flour
1
new jar, tare on scale
2
add 50g water, 25g starter, stir vigorously, add 50g Ceres Organic white flour.
stir until smooth.
50g Water
25g Starter
50g Organic white flour
Working method
1
The night before I make dough, I make a leaven.
10pm
25g starter (100% hydration) , 150g Ceres organic white, 150g tap water that has sat to let chlorine evaporate.
25g Starter
150g White
150g Water
2
730am next morning
mix 1kg Ceres organic white flour with 600g water
1000g White
600g Water
3
930am
Add 225g levain +50g water, to the hydrolyzed water+flour. mix well
225g Levain
50g Water
4
950am
add 20g himalayan salt and 20g water,
mix well
20g Himalayan salt
20g Water
5
1035. stretch and fold
11. stretch and fold
1125 coil and fold
1155 coil and fold
1215 coil and fold
1235 coil and fold
1pm coil and fold
130 depending on dough, coil and fold or form loaves, wait 20 mins, tension loaves, bench rest for 2-4 hrs, 12 hrs in the fridge in bannetons, score, place in cold clay or cast iron dutch oven @250c 30mins, uncover, reduce temp to 200C
6
use thermometer to check bread has reached 98C, usually 20-25 mins after top has been removed from clay or dutch oven.
Result
Björned Loaves
Simple white crusty loaves, scored for an ear, decorated with love. 500g
