Yes! Finally it raised and cracked up, it’s beautiful i think and much better than the last two I did.
I changed slightly the recipe but i’ve done more or less the same steps so i’m not sure which elements made it work. Let’s see if I can reproduce it this week with the same success.
- 200g of flour w360 from ElAmasadero (harina de fuerza)
- 100g of flour w160 from ElAmasadero (Harina panadera ecologico)
- 150g of ordinary flour from ElAmarsadero (Harine de resposteria)
- 345g of lukewarm water (approx 28°C)
- 6,5g of fresh yeast
- 10,5g of sugar
- 1 tablespoon of honey
- I diluted the yeast in the lukewarm water
- Added the flours, salt and honey together then the water
- Mix everything together with your kitchenaid and knead at speed 1 for arround 10mn
- Take the dough and fold it in two and then again in 2 or 3 by stretching the dough and knocking it on the kitchen top. Rest for 15mn under a kitchen cloth
- Repeat above step.
- Repeat again but then leave the dough to raise in a big bowl in the fridge overnight. I use plastic film over the bowl
- Take the dough in the morning and stretch it 4 or 5 times in the center and let rise about 1hr in a bowl under a cloth
- Pre heat the oven at 250°C (each oven is different, this works for mine, you need to know your oven)
- Put a metal tray at the bottom of your oven and when you will put the bread to bake, pour a glass of cold water to make steam
- Leave the heat only at the bottom without ventilation
- I put the bread on a round stone that I bought for the oven for 20mn
- I removed the tray of water and decrease the heat to 220°C and put the heat on top & bottom for 15mn
- After 15mn I put a kitchen foil on top of my bread as it goes too fast otherwise and decrease at 210°C
- I put back the heat at the bottom only for an other 20/25mn
- Let it cool on a rack
tips: I love fresh bread, so as soon as it’s cold, I cut it and freeze it. Then at every meal I get a piece of bread and put it in the toaster and then I get fresh bread everytime. Yummy!