Scottish Consulate

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====== CCCamp bread by Lotte ======

Famous bread by Lotte from [[https://wiki.milliways.info/index.php?title=CCCamp_2023-kitchen#bakery|Milliways' bakery]]. Planning for CCCamp23 can be found [[recipe:bread-planning|here]]. 

This recipe was originally designed that it just about fits in the mixer at Milliways, which makes 11 loafs.  

Measurements are for 1, 2, and 11 loafs of about 940g each. 
===== All Ingredients =====

^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
| Sourdough | 45g | 90g | 500g | | |
| White flour (Wheat) | 436g | 872g | 4800g | Type 550/ Volkoren bloem / Strong White | 
| Wholemeal (Wheat) | 110g | 220g | 1200g | Wheat wholemeal / Weizenvollkornmehl | 
| Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm | 
|Salt | 11g | 22g | 120g | | |


===== Step-by-step instructions =====

==== Step 0: Sourdough ====

^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
| Starter | 5g | 10g | 55g | |
| White flour (Wheat ) | 10g | 20g | 110g | Type 550/ Volkoren bloem / Strong White |
| Wholemeal (Wheat) | 10g| 20g| 110g | Wheat wholemeal / Weizenvollkornmehl 
| Water | 20| 40g | 220g | 28°C/78°F, or luke warm |

Mix all ingredients and leave overnight (8-12h) at room temperature.
Best covered with a kitchen towel. 

==== Main Dough Ingredients ====

^ Ingredient ^ Weight (One loaf) ^ Weight (Two loafs) ^ Weight (One Milliway mixer load) ^ Notes |
| Sourdough | 45g | 90g | 500g | |
| White flour (Wheat) | 436g | 872g | 4800g | Type 550/ Volkoren bloem / Strong White | 
| Wholemeal (Wheat) | 110g | 220g | 1200g | Wheat wholemeal / Weizenvollkornmehl | 
| Water | 318g | 636g | 3500g | 28°C/78°F, or luke warm | 



==== Further process ====


^ 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. |