Directions
- 1Mix everything.
- 2Perform 2 sets of Slap and fold, 15 minutes apart.
- 3Rest for 30 minutes.
- 4Perform a Coil Fold.
- 5Rest for 30 minutes.
- 6Perform another Coil fold.
- 7Rest for 30 minutes.
- 8Perform Lamination and add chopped fresh blueberry.
- 9Rest for 30 minutes.
- 10Perform Coil fold and rest for 3 hours at 25 degree Celsius.
- 11Pre shape and rest for 30 minutes.
- 12Final shape and put in Banneton basket.
- 13Proof on the counter for 2 hours.
- 14Preheat oven to 250 degrees Celsius for 30 minutes.
- 15Score and bake with steam for 5 minutes.
- 16Second score the bread.
- 17Continue baking for 25 minutes with steam.
- 18Reduce the temperature down to 220 degrees Celsius.
- 19Bake for 30 minutes without steam.
Ingredients
- 500 g. Bread flour
- 325 g. Water
- 100 g. Sourdough starter
- 10 g. Salt
- chopped fresh blueberry
Equipment
Banneton basketoven
Tips
- Enjoy baking
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