CCCamp bread by Lotte

Famous bread by Lotte from Milliways' bakery. Planning for CCCamp23 can be found here.

This recipe was originally designed that it just about fits in the mixer at Milliways, which makes 11 loafs.

Measurements are for 1, 2, and 11 loafs of about 940g each.

All Ingredients

Ingredient	Weight (One loaf)	Weight (Two loafs)	Weight (One Milliway mixer load)	Notes
Sourdough	45g	90g	500g
White flour (Wheat)	436g	872g	4800g	Type 550/ Volkoren bloem / Strong White
Wholemeal (Wheat)	110g	220g	1200g	Wheat wholemeal / Weizenvollkornmehl
Water	318g	636g	3500g	28°C/78°F, or luke warm
Salt	11g	22g	120g

Ingredient	Weight (One loaf)	Weight (Two loafs)	Weight (One Milliway mixer load)	Notes
Starter	5g	10g	55g
White flour (Wheat )	10g	20g	110g	Type 550/ Volkoren bloem / Strong White
Wholemeal (Wheat)	10g	20g	110g
Water	20	40g	220g	28°C/78°F, or luke warm

Mix all ingredients and leave overnight (8-12h) at room temperature. Best covered with a kitchen towel.

Ingredient	Weight (One loaf)	Weight (Two loafs)	Weight (One Milliway mixer load)	Notes
Sourdough	45g	90g	500g
White flour (Wheat)	436g	872g	4800g	Type 550/ Volkoren bloem / Strong White
Wholemeal (Wheat)	110g	220g	1200g	Wheat wholemeal / Weizenvollkornmehl
Water	318g	636g	3500g	28°C/78°F, or luke warm

Step	Description	Notes
1	One bowl: mix flours. Second bowl: Mix starter and water. Add around 1/3 each of flour and water mix into the mixer. Add bits of water and flour mix alternating into mixer, ending with water.
2	Mix for 3 minutes.
3	Turn and knead the mixture by hand to make sure all dry ingredients are mixed in well.
4	Mix for another 3 minutes. Add up to 18g/36g/200g of lukewarm water if needed to make the dough come together well.	You can always add more, but never take stuff out. Start with less and add more if needed.
5	Rest for about 30 minutes (Autolyse)
6	Add salt and mix for 4 minutes.
7	Transfer to plastic boxes and bulk proof for about 4h.
8	Stretch, fold and turn each hour. How-to-videos here and here
9	Put dough on a work surface, cut into even pieces and pre-shape the dough.	Cover with kitchen towels
10	Let rest for 15 minutes.
11	Shape the doughs and place in lightly dusted proofing baskets or bannetons. How-to-videos here and here
12	Option 1: Leave at room temperature for 3-4h. Option 2: Leave in fridge overnight for about 8-12h.
13	Pre-heat oven to 260°C (500°F). Have water ready for steam. If left overnight: take out the fridge 20 minutes before baking (best when oven is pre-heating).
14	Place doughs on trays/baking stone, lightly dust and cut them. Back with steam for 10 minutes.
15	Reduce temperature to 230°C (446°F) and let steam escape. Bake for 20-25min until golden-brown.	Temp and time might need adjustment, if baking stone gets too hot it'll burn the bread bottoms.