CCCamp bread by Lotte

Famous bread by Lotte from Milliways' bakery.

This recipe if for one round that just fits in the mixer. Makes around 11 loafs with a dough weight of one loaf being 940g.

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 1: Sourdough

Ingredient	Weight	Notes
Starter	55g
White flour (Wheat )	110g	Type 550/ Volkoren bloem / Strong White
Wholemeal	110g
Water	220g	28°C/78°F, or luke warm

Mix all ingredients and leave overnight (8-12h) at room temperature.

Step 2

Ingredient	Weight
Starter	55g
White flour (Wheat )	110g	Type 550/ Volkoren bloem / Strong White
Wholemeal	110g
Water	220g	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.

Step 4

Check and turn the mixture to make sure all dry ingredients are mixed in well.

Step 5

Mix for another 3 minutes. Add up to 18g 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.

Step 9

Put dough on a work surface, cut into even pieces and pre-shape the dough.

Let rest for 15min.

Step 10

Shape the doughs and place in lightly dusted proofing baskets or bannetons.

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 fpr 20-25min until golden-brown.