I decided to address the fact that I basically always do an overnight cold proof in the fridge before baking. I like doing that because it provides me with a little bit more flexibility and the dough stays good in the fridge for up to 2 or 3 days without any signifiant deterioration. But sometimes it is nice to just hammer it out and do everything all at once. Plus the way that this schedule works out you get to have fresh bread with dinner!
I also wanted to drop the hydration right down on this bake. I went with 70% just to have a nice round number. The only part I don't like about going so low is that it does take a little bit more effort to mix all the flour and water together for the Autolyse. I find that after the Autolyse has wrapped up, the dough acts very similarly to other doughs with a high water content. It also goes to show that higher hydration is nt necessary for a loaf of bread to have an Open Crumb.
Ingredients (Two Loaves)
640g (80%) Anitas Organic All-Purpose
160g (20%) Nunweilers Whole Grain Spelt
560g (70%) Water
20g (2.5%) Salt
160g (20%) Levain
10:00pm- Levain Build with 25g Starter: 75g cold water: 75g Flour (75% white, 25% Rye)
7:45am- Autolyse with 540g of the water
8:30am- Mix in Levain
9:00am- Mix in Salt with the remaining 20g of water
9:30am- Coil Fold
10:00am- Coil Fold
10:30am- Coil Fold
11:00am- Coil Fold
12:00pm- Coil Fold
1:40pm- Divide and Pre-shape
2:00pm- Shape, mist the tops with water and roll in sesame seeds. Put into Banneton (no flour necessary), cover with a plastic bag.
2:30pm- Dough goes into the Freezer
3:00pm Preheat Challenger Pan or other Dutch oven to 500°F (times may vary).
3:30pm Score the dough and Bake at 450°F for 20 minutes with the lid on and 20 minutes with the lid off.
Notes: This schedule can work with any Hydration and flour combination. Play around with what you like and take notes of your results. Adjust accordingly for next time. Let me know if you have any questions and I can try to help.
I like to pop the dough in the freezer because I find it is nice working with cold dough and the bread seems to get better oven spring that way. I leave the dough in there anywhere from 45 minutes to 90 minutes.
Your fermentation times may vary depending on a lot of different factors. Use these times for the folding and the duration of the Bulk Fermentation only as a guideline. What worked for me may need to be tweaked a little bit for your bake.