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CCCamp bread by Lotte
Famous bread by Lotte from Milliways' bakery.
This recipe if for one round that just fits in the mixer. Makes around 11 loafs with a dough weight of one loaf being 940g.
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 |
Step-by-step instructions
Step 1: Sourdough
| Ingredient | Weight | |
|---|---|---|
| Starter | 55g | |
| White flour (Wheat ) | 110g | Type 550/ Volkoren bloem / Strong White |
| Wholemeal | 110g | |
| Water | 220g | 28°C/78°F, or luke warm |
Mix all ingredients and leave overnight (8-12h) at room temperature.
Step 2
| Ingredient | Weight | |
|---|---|---|
| Starter | 55g | |
| White flour (Wheat ) | 110g | Type 550/ Volkoren bloem / Strong White |
| Wholemeal | 110g | |
| Water | 220g | 28°C/78°F, or luke warm |
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.
Step 3
Mix for 3 minutes.
Step 4
Check and turn the mixture to make sure all dry ingredients are mixed in well.
Step 5
Mix for another 3 minutes. Add up to 18g of lukewarm water if needed to make the dough come together well.
Step 6: Autolyse
Rest for about 30 minutes.
Step 7
Add salt and mix for 4 minutes.
Step 8
Transfer to plastic boxes and bulk proof for about 4h.
Stretch, fold and turn each hour.
Step 9
Put dough on a work surface, cut into even pieces and pre-shape the dough.
Let rest for 15min.
Step 10
Shape the doughs and place in lightly dusted proofing baskets or bannetons.
Step 11
Option 1: Leave at room temperature for 3-4h.
Option 2: Leave in fridge overnight for about 8-12h.
Step 12
Pre-heat oven to 260°C (500°F). Have water ready for steam.
If left overnight: take out the fridge 20 minutes before baking.
Step 13
Place doughs on trays/baking stone, lightly dust and cut them.
Back with steam for 10 minutes.
Step 14
Reduce temperature to 230°C (446°F) and let steam escape. Bake fpr 20-25min until golden-brown.