Tallest sourdough double-tin bread ever!

Описание: Compulsory sourdough bread report for this weekend. I was very careful trying to judge the end of the bulk fermentation and this might be my best bread so far. I also got two tins to be able to bake a boule and a battard at the same time, and it worked out wonderfully!

#sourdoughbread

Recipe:
1000 g of flour (800 g of white wheat flour, 200 g of rye flour)
200 g of sourdough starter
710 g of water
14 g of salt

The day before, feed the starter and let it rise. Here, I did two feeds from the fridge before baking.

Mix it all and let it rest for 30 min, at 24°C. Knead for 15 min and rest it for another 30 min. Knead until it passes the windowpane test and rest for another 30 min. Coil folds until you reach the 2 h mark. Let it ferment for a total of 4.5 h after mixing (another 2.5 h), looking for a jiggly, bubbly dough that has risen about 70%-100%, and that slowly returns when poking.

Preshape bread and let it rest for 10 min. Then shape bread and transfer to the banetton. Cool down in the fridge for 1 h.

Bake in a preheated Dutch oven at 240°C, or in a double tin setup, for 30 min with the lid on. Remove the lid and bake for another 12 min for browning, or until happy with the colour.

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