Recipe

If you are making just one large dough, this is approx. 1kg.

450g Organic Bread and Pizza flour (11.8% protein)
50g Organic Spelt

All from Kialla Pure Foods. If you do not have access to the same flour, please use the one with similar protein contet.

375g Water (75%)
100g levain (20%)
10g salt (2%)

Diastatic Malt
I added 0.1% of the flour weight. (In this case, the flour is 400g, so it is 0.4g. You'll need a precision scale.)

It's been so hot and humid here in Sydney that I dialled down the hydration ratio. I still took the bulk to 50% as the dough felt quite firm. The dough temperature was just above 27°C.

I used an aliquot jar to monitor the rise from the bulk fermentation all the way to the cold retardation.

At 50% rise - pre-shaped and shaped.
By the time I finished all the shaping, the rise was showing 70%.

I put the shaped dough straight into the fridge.

I noticed the dough had kept rising in the fridge but in the aliquot jar, the dough had come down to 50% mark.

This morning, it was showing 60%. So, the dough must have risen further while in the fridge. (The gas will contract at the low temperature. So 60% does not indicate the actual dough rise.)

25mins with the lid (240°C/460°F)
15 mins without the lid (220°C/430°F)


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