Another attempt today, this time Babs gets a break from kneading and we let the bread machine knead and do the initial proofing.
For two loaves kneaded in bread machine:
- White Flour: 400 g
- Wheat Flour: 400 g
- Water: 430 ml (430 grams) (down from 460g)
- Salt: 10 g
- Sugar: 2 tbsp
- Starter: 320 g
- Rest: 10:00
- Knead: 25:00
- Shape: OFF
- Rise 1: 3:00
- Rise 2,3: OFF
- Bake: OFF
- Keep Warm: OFF
After 3 hrs 35 min. we’ll remove it from the machine, punch it down, cut it in half, put 1/2 in the machine and bake for 55 min (set to 1:00 just in case since our stupid bread maker won’t bake when it’s hot!). The other half we’ll make into an artisan boule (round) and bake in the cloche for 50 minutes (first 25 with the cover on) at 450 F.
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