- 1
- 248 mins
- 360 mins
Ingredients
- 300g total flour.
- 89% (267g) bread flour,
- 11% (33g) WW (whole wheat) Einkorn,
- 80% (240g) final hydration,
Preparation
Step 1
Autolase 2 hours then added young levain at 20% [66g] (Levain build 1:2:2, 4 hrs, 80-85°F). 10% starter + 20% bread flour 20% ww einkorn flour
After a 30 min rest, added salt (1.8%). [6g]
After another 30 min, light fold on the counter.
After another 30 min, performed lamination.
While dough was spread out, sprinkled on about 1- 1 1/2 tablespoons cocoa powder and about 1/2 cup diced cherries.
During the remaining bulk,
Performed 2 s&fs (stretch and fold), separated each by 60 min.
Total bulk (time from adding levain to shaping) took 6 hours at a cool 72-74°F.
Proofed at RT 20 min, then overnight retard at 38°F, 18 hours.
Baked 500°F with steam 20 min, then another 10 min at 450°F, and 10 min at 425°F as I've shown previously (check link in bio to see my full method!