A changeup for the weekly sandwich loaf. A 1kg low-knead rustic bread made with bread flour, water, salt, instant yeast, and a little starter.
The crumb — with white kitten in her one of her favorite spots – next to a heater vent.
The recipe:
950 grams bread flour, 100 grams starter (50g bread flour / 50g water), 650 grams water, 20 grams kosher salt, 2 teaspoons instant-not-rapid-rise yeast. (1000 total grams flour. 700 total grams water.)
Combine all ingredients, cover, and let rest 30 minutes. At the 30-minute mark do Rubaud folds in the bowl. Repeat at 30-minute intervals for a total of four rounds of folds.
Shape the dough and move to a Silpat-lined sheet tray. Dust with flour and cover for 90 minutes. At the 60-minute mark preheat the over to 425F. Slash the dough. Bake for 50-60 minutes, or until the bread reaches 200F.
I guess technically some people would call this a 1.7kg (or 3.7 lb) loaf since that’s the total weight of the ingredients. I always think of it in terms of “how much flour is there”, so for me it’s a 1kg loaf.
It’s a big loaf of bread.
FlatbreadGarden 