Ingredients
For the Autolyse:
- 800g 12% protein flour
- 50g rye flour
- 150g wholemeal flour
- 500g water
- 200g sourdough
For the Final Dough:
- 280g water
- 200g mashed potatoes
- 20g salt
- 12g dried rosemary
Procedure
- Mix all autolyse ingredients and let the dough rest for 45 minutes at 26 degrees.
- Gradually add water while mixing again.
- When 1/3 of the total water remains, incorporate salt.
- Increase the mixing speed, adding the remaining water gradually.
- Return to the initial speed and add mashed potatoes with rosemary.
- End mixing, achieving a dough temperature of 24-26 degrees.
- Place the dough in a greased container and let it rest at 24-26 degrees.
- Fold every 15 minutes for the first hour.
- Fold every 30 minutes for the second hour.
- Allow the dough to rest for an additional hour and a half.
- Preshape 900g dough pieces without flour on the workbench.
- Let the pieces rest for 20 minutes.
- Proceed with the final shape and place in the banneton.
- Refrigerate the banneton at 6 degrees overnight.
After an overnight rest in the refrigerator, remove the dough from the banneton and gently invert it onto a baking surface or a piece of parchment paper, so the top side becomes the bottom.
Use a sharp knife or a bread scoring tool to make shallow cuts (scores) on the surface of the dough.
- Preheat the oven to 230 degrees Celsius (446 degrees Fahrenheit).
- Add 15 seconds of steam to create a moist environment.
- Keep the oven vent closed during this phase to retain the steam.
- Bake at 230 degrees Celsius for 30 minutes.
- Reduce the oven temperature to 210 degrees Celsius (410 degrees Fahrenheit).
- Continue baking without steam, and this time, open the oven vent to release any excess moisture.
- Bake for an additional 20 minutes.
