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-> Household Management
-> Kosher Kitchen
amother
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 Fri, Dec 13 2024, 9:45 am
| amother Gray wrote: | | So what is your recipe to the 275 gr water? |
500 flour
275 water
100 starter
15 salt
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amother
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Fri, Dec 13 2024, 9:47 am
I think doing a cold ferment in a banneton helps a lot with the shape.
I can't imagine letting it ferment just inside a pan, it would fall very flat before it even got to the oven. Also how do you preheat the Dutch oven if the loaf is already inside??
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amother
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Fri, Dec 13 2024, 9:52 am
[quote="amother Tulip"]I usually transfer right before baking but it would be much easier to put it into the fridge straight in the pan. What do you spray it with?[Sunday?
Any oil spray
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amother
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Fri, Dec 13 2024, 9:53 am
Oh I thought you mentioned in previous post that you don't do 500 to 275
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amother
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Fri, Dec 13 2024, 9:54 am
| amother NeonGreen wrote: | I think doing a cold ferment in a banneton helps a lot with the shape.
I can't imagine letting it ferment just inside a pan, it would fall very flat before it even got to the oven. Also how do you preheat the Dutch oven if the loaf is already inside?? |
Spelt rises and then falls. You need to bake it before it falls. Wheat is more durable and can last longer. Even if it falls, it will still tast good but won't look so nice.
You don't need to preheat the pan.
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amother
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Fri, Dec 13 2024, 10:00 am
| amother Gray wrote: | | Oh I thought you mentioned in previous post that you don't do 500 to 275 |
1 do 300 flour to 165 water which comes to approximately 275 for 500
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amother
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Fri, Dec 13 2024, 10:02 am
| amother Iris wrote: | Spelt rises and then falls. You need to bake it before it falls. Wheat is more durable and can last longer. Even if it falls, it will still tast good but won't look so nice.
You don't need to preheat the pan. |
I like to do a longer ferment for health benefits. Maybe it falls in the fridge but then it rises beautifully in the oven
I find that even when it's just risen it doesn't hold it's shape well at all.
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