Isaiah 40:28
[28] Have you not known? Have you not heard?
The LORD is the everlasting God,
the Creator of the ends of the earth.
He does not faint or grow weary;
his understanding is unsearchable.
2 9x5 bread loaf pans same maker
100g (1/2 c) levain or fed starter
400g (3 1/4 c) bread flour
300g (1 1/4 c) water
room temp
8g(1 1/3 t) kosher salt
40g (3 T) frozen salted butter, shredded
3 T grate frozen; keep cold until the second stretch and fold
40g (3T) scallions diced (I'm going to add more onions next time)
Feed Your Starter (or Make Levain)
Make your levain in the morning. By evening, it should be at least doubled in size, have lots of bubbles, and domed on top, not sinking down.
Starter doubled and ready
Mix the Dough
Add to your bowl in this order: Water (300g), Starter/Levain, and mix until dissolved ("milk" it into the water), Flour (400g), Salt (8g).
Stir until no dry flour remains.
The grated frozen butter and scallions come later — during stretch and folds, not at mix.
Water + starter
"Milk" until dissolved
Add flour
Add salt
Mix into a shaggy ball
Stretch & Folds
Do 3 sets, 30 minutes apart
Before you start, grate 40g frozen salted butter and keep it in the freezer.
Prep 40g scallions, diced
With wet hands: grab one side of the dough, stretch it up, fold it over to the other side, rotate the bowl 90 degrees, and repeat on all 4 sides
On the 2nd set of stretch and folds, add the grated frozen butter and the scallions together and fold them through the dough.
Sets 1 and 3 are plain stretch and folds
Try not to rip the dough — you are building strength, and ripping does not help.
After each set, cover and let rest 30 minutes before the next set.
Stretch up
Fold over
Rotate, stretch
Continue around
Cover and let rest 30 min
Dough relaxed and ready
Tip: Keep the grated butter frozen-cold until the second set.
Add butter and scallions together on that set only so the butter stays in cold pieces.
After your last fold, transfer to a lightly oiled container
Overnight, in fridge
Shape
Dump out dough
Shaping
Stretch into rectangle
Fold top
Fold side over
Fold other side
Fold bottom up
Roll bottom
Rotate, pull toward you
Stop before it tears!
Place shaped loaf, seam-side up
Cover and refrigerate.
Into the Fridge (Cold Proof) overnight at least 12 hours
Tip: The cold proof develops flavor, increases the gut health benefits and makes the dough easier to score if you choose to score, I did not
No Preheating loaf pans
Score & Bake
Flip dough onto parchment paper.
Score( not necessary)
Lower into loaf pan
Let sit on counter for 1 hour before baking
Bake preheated 450 degrees for 20 minutes covered with another loaf pan
Reduce heat to 400 and bake covered another 30 minutes
Remove cover if bread is 205-210 degrees
Cut off heat and leave in 5 minutes to achieve a toasty brown color
Cool 1-2 hours before cutting
This prevents gumminess
Internal temperature needs to be 205-210°F
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