I have been tinkering with the Ache de Rémésy recipe on and off and am sharing a modification that appears to work higher and extra reliably.

Right here goes:

83% robust bread flour

2% rye flour

15% entire wheat flour

1% salt

2.5% sourdough starter

Lower than a gram of on the spot baker’s yeast (~0.6-0.7 per kilo of flour). I take advantage of a bit lower than 1/8 a teaspoon for a 600g loaf. That is added in a supporting function, to assist guarantee an honest rise.

62% water at 24 C (75 F). This cooler water helps hold the dough from fermenting too shortly, even within the cooler fermenting temperature.

Combine and do minimal kneading (1-3 minutes most) then put in a container in an space that’s between round 15-20 C (60-70 F) for at the very least 20 hours. There is no such thing as a have to do the rest at this level. No stretch and folds, and so on. Simply let it ferment.

I usually form the dough on the 20 hour mark, as long as it has reached the appropriate quantity, then put in a Pullman loaf pan and bake when it has nearly reached the highest. The Pullman loaf pan is frivolously buttered. Time varies, however typically it is able to go 24 hours after fermentation begins. I typically put in within the oven with a light-weight on which helps the proof.

Bake at 230 C (450 F) for five minutes.

Cut back temperature to 218 C (425 F) and bake for 40 minutes.

Take away lid and scale back temperature to 204 C (400 F) and bake for 10 minutes, or till desired shade.

Some photos comply with.