Published 2024-10-27 by Daniel Bark
Triple Fold Bread
Expect this bread to take around 10 minutes of work and 2,5 hours of waiting. The image shows this exact recipe with and without the folding. Streching and folding the bread is crucial for rising and texture.
Equipment
- Cast iron cooking pot
- Cooking themometer
- Mixing Bowl
Ingredients
Fresh yeast (12.5 g)
Approx. 0.44 oz or 2.5 tsp
640 g lukewarm water (6.5 dl minus 2 tsp)
Approx. 2 3/4 cups water
840 g flour (14 dl)
Approx. 6 cups
18 g salt (3 tsp)
The steps
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Dissolve the yeast in the water in a large bowl.
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Add salt then flour and mix. I use Finax Manitoba Cream flour. Sometimes I substiture 25% of the flour for spelt. Sometimes I add sunflower or pumpkin seeds. Sometimes I add spices like caraway, fennel and anise. Sometimes I say sometimes.
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Leave for 20 min.
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With wet hands stretch and fold the dough a few times.
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Repeat steps 3 and 4 two more times.
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Leave for 20-30 minutes until dough size has doubled. Set oven to 225°C (437°F) and preheat cast iron container.
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Take out cast iron and sprinkle some flour in the bottom.
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Move dough to cast iron and slice it with a knife for an easy rise. Poppy seeds are thrown on top…sometimes.
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Put on the lid and leave in oven for 25 minutes.
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Take of the lid. Bread is done then inner temp is 96°C (204.8°F).
Enjoy :D
Written by Daniel Bark
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