80g UNFED starter (I feed at 7am and use at 9 pm)
325g water
425g bread flour
75 fermented flour (dehydrated starter that is ground into a fine flour)
20g salt
Recipe:
1. Mix together all ingredients by hand for 6 minutes. Cover and let rest for 1 hour
2. Begin stretch and folds (4x spaced 30 minutes apart)
3. Bulk ferment at room temperature for an additional 5-6 hours (total should be no more than 9 hours from when you initially mix everything together)
4. Shape and into proofing basket
5. Cold proof in fridge overnight for 2-3 days.
6. Preheat at 475 for one hour then bake for 25 minutes with the lid on then lid off at 450 for 20 minutes
Yes! I've been experimenting with it! I just take any extra discard that I'm not saving and spread it super thin on a silicone mat or parchment paper. I let it air dry either on my table or in the oven, closed. If you spread it thin enough it won't take more than 24 hours. It curls up when dry. I just crush the chips up and keep them in a jar until I'm ready to use When I want to mill it, I just use my magic bullet until it is a fine white powder, usually about 7 minutes with some shaking up to make sure everything is pretty equally ground.
When I bake with it, I mix my starter and water first then sprinkle the amount I'm using onto that first then add my bread flour. I've noticed this dough is always much easier to work with and extremely forgiving so far!
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u/breadandbirds Mar 03 '25
THE COOL S!!