Scoring The Ear On A Sourdough Bâtard | Oven Spring Timelapse | Crumb Reveal

Recipe:

Bowl 1:
150 g water
125 g organic whole wheat flour (sifted)
25 g organic rye flour (sifted)
Mix roughly. Autolyse for at least 1 hour.

Bowl 2:
200 g water
90 g levain (100% hydration)
310 g organic bread flour (14% protein)
10 g sea salt

Bakers percentage: 78% hydration, 28% whole wheat, 6% rye, 66% bread flour, 20% levain, 2,2% salt.

Mix water and levain. Add flour and mix roughly. Mix the 2 doughs together. Rest 30 min before adding the salt and mix until smoothe. Rest 1 hour before the first coil fold. Perform 3-4 coil folds every 45 minutes. Shape and place the dough gently in a flour dusted banneton for 15 min rest at room temperature (23°c). 16 hours cold fermentation in the fridge (4°c). Scored and baked directly from fridge. Preheated steel and pan for boiling water (steam). 20 minutes at 250°c/482°f with steam. 25 minutes at 220°c/428°f without steam. Top and bottom heated. Fan off.
Let it cool for 1 hour on a wire rack before slicing. Enjoy 🙋🏻‍♂️
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