This is the part when the gluten structure starts to form and the autolyse process begins.
Sour Cream 75gm
Hot Water 50gm
Cold Water 125gm
Wholemeal Flour 110gm
Bread Flour 220gm
After 20-30mins, add the rest of the ingredients below.
Remaining ingredients:
Salt 6gm
Sugar 15gm
Instant Yeast 5 gm
Butter 30 gm **
Additional ingredients:
Banana 1 cut into cubes
Nuts - I used macadamia & pine nuts toasted.
Fold in and apply the pinch and stretch method for a few times.
Add butter and repeat.
This should take u about 5mins or less.
Leave it for 20 mins
Get a tub of water for wetting your hand.
Wet your right hand or whichever u work with usually. Stretch about 1/3 of the dough over for about 5-6 times. Turn seam side down.
Leave it for 20 mins and repeat this process again.
Bulk fermentation takes about 1.5hrs.
Slightly scoop the dough out onto a well floured counter.
Flour your hands.
Scoop the dough and stretch it out a little.
Put banana & nuts on the dough.
Stretch and fold in and close the seam all around.
Proof in the proofing basket seam side down for about about 20mins.
The point where it is ready for baking u gotta judge yourself.
Use the finger poke test.
Preheat your oven with your Dutch oven at 230 degC with fan mode. This should bring it up to 240degC.
Bring out the proofed dough onto a paper sling aka baking paper.
Take your DO out and be careful!
Put the dough into the DO and bring it back to the oven.
Bake with cover on for 30mins.
Remove cover and bake for another 15mins. You have to judge yourself at this point cos everyone's oven is different.
Mine was baked a little on a darker side.
This recipe yields about 650gm of dough.
My DO is a 3.5 quart.
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