Ingredients
- 309g Gilchesters Wholemeal Wheat Flour
- 185g water - first mix
- 6g Salt
- 77g Levain
- 44g Water
Method
Starter
Prepare your Wholemeal starter with 35g Wholemeal Wheat flour, 35g water (18-20C), and 7g white starter.
Feed your starter 5 hours before the mix with 1 part starter, 5 parts water, and 5 parts wholemeal flour. Let the new levain double in size. If kept at warm room temperature (18-21C) it should be ready in 3/4 hours.
Autolyse (1 hour before the mix)
While we are waiting for the levain to be ready, let’s mix the wholemeal flour with 185g of water at 45C for autolyse. Leve the mix to sit for an hour at room temperature (18-20C)
After one hour of autolyse add the levain and mix until you achieve gluten development. The dough should feel elastic and stretchy. You can try the windowpane test.
If using a tabletop mixer set at a low speed at this stage. When you have developed the gluten and some elasticity add the salt and one part of the final water. Mix until fully absorbed. Wait to add the next water until the first lot is completely absorbed. Mix at second speed adding the remaining water.
Bulk Proofing
Put the dough in an oiled container for 3 hours at 26 C (with lower temperatures you will need more time)
Fold the dough three times. Once every 45 minutes.
After the bulk, dust the table with some Semolina and shape the dough using the stitching technique and put it in a banneton seam side up. Don’t tighten the dough too much (if the dough is too tight it will take longer to proof in shape).
Leave the shaped dough in the banneton for approximately an hour at 22C then for 8 hours at 6C
Baking
Score the dough with a blade making a cross. Bake at 230C, with steam for 35 minutes then open the vent for another 15 minutes until it is well baked. Home bakers use some ice cubes in a small clay pot to generate steam and remove the pot after 35 minutes).
Val is a hugely experienced baker. Follow her on instagram @valemarella.
