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--- recipes:cccamp_bread_by_lotte [2023/08/01 20:21] – vishnee
+++ recipes:cccamp_bread_by_lotte [2024/11/16 13:51] (current) – external edit 127.0.0.1
@@ Line 18: / Line 18: @@
 ===== Step-by-step instructions =====
-==== Step 1: Sourdough ====
+==== Step 0: Sourdough ====
 ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
@@ Line 29: / Line 29: @@
 Best covered with a kitchen towel.
-==== Step 2 ====
+==== Main Dough Ingredients ====
 ^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
@@ Line 37: / Line 37: @@
 | Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm |
-One bowl: mix flours.
-Second bowl: Mix starter and water.
-Add around 1/3 each of flour and water mix into the mixer.
-Add bits of water and flour mix alternating into mixer, ending with water.
-==== Step 3 ====
-Mix for 3 minutes.
+==== Further process ====
-==== Step 4 ====
-Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well.
+^ Step ^ Description ^ Notes |
+| 1 | One bowl: mix flours. Second bowl: Mix starter and water. Add around 1/3 each of flour and water mix into the mixer. Add bits of water and flour mix alternating into mixer, ending with water. | |
+| 2 | Mix for 3 minutes. | |
+| 3 | Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well. | |
+| 4 | Mix for another 3 minutes. Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well. | You can always add more, but never take stuff out. Start with less and add more if needed. |
+| 5 | Rest for about 30 minutes (Autolyse) | |
+| 6 | Add salt and mix for 4 minutes. | |
+| 7 | Transfer to plastic boxes and bulk proof for about 4h. | |
+| 8 | Stretch, fold and turn each hour. How-to-videos [[https://www.yewtu.be/watch?v=JJVLaR8dgwQ|here]] and [[https://www.yewtu.be/watch?v=jold5N-7v_g|here]] | |
+| 9 | Put dough on a work surface, cut into even pieces and pre-shape the dough. | Cover with kitchen towels |
+| 10 | Let rest for 15 minutes. | |
+| 11 | Shape the doughs and place in lightly dusted proofing baskets or bannetons. How-to-videos [[https://www.yewtu.be/watch?v=ZxZwNOZzcmg|here]] and [[https://www.yewtu.be/watch?v=-iOoMJnCDeg|here]] | |
+| 12 | Option 1: Leave at room temperature for 3-4h. Option 2: Leave in fridge overnight for about 8-12h. | |
+| 13 | Pre-heat oven to 260°C (500°F). Have water ready for steam. If left overnight: take out the fridge 20 minutes before baking (best when oven is pre-heating). | |
+| 14 | Place doughs on trays/baking stone, lightly dust and cut them. Back with steam for 10 minutes. | |
+| 15 | Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown. | Temp and time might need adjustment, if baking stone gets too hot it'll burn the bread bottoms. |
-==== Step 5 ====
-Mix for another 3 minutes.
-Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well.
-==== Step 6: Autolyse ====
-Rest for about 30 minutes.
-==== Step 7 ====
-Add salt and mix for 4 minutes.
-==== Step 8 ====
-Transfer to plastic boxes and bulk proof for about 4h.
-Stretch, fold and turn each hour. How-to-videos [[https://www.yewtu.be/watch?v=JJVLaR8dgwQ|here]] and [[https://www.yewtu.be/watch?v=jold5N-7v_g|here]]
-==== Step 9 ====
-Put dough on a work surface, cut into even pieces and pre-shape the dough.
-Let rest for 15 minutes.
-==== Step 10 ====
-Shape the doughs and place in lightly dusted proofing baskets or bannetons.
-How-to-videos [[https://www.yewtu.be/watch?v=ZxZwNOZzcmg|here]] and [[https://www.yewtu.be/watch?v=-iOoMJnCDeg|here]]
-==== Step 11 ====
-Option 1: Leave at room temperature for 3-4h.
-Option 2: Leave in fridge overnight for about 8-12h.
-==== Step 12 ====
-Pre-heat oven to 260°C (500°F). Have water ready for steam.
-If left overnight: take out the fridge 20 minutes before baking.
-==== Step 13 ====
-Place doughs on trays/baking stone, lightly dust and cut them.
-Back with steam for 10 minutes.
-==== Step 14 ====
- Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown.