Little by little, the sunny days seem to come back and the pleasure of making wood fired bread too. Nothing like feeling the old dry wood burning in the bakery to feel good.
Without waiting for springtime, here are some images of a batch that I made this time with a gas oven and by means of an old cooker.
This leavened bread is made of a sourdough starter of buckwheat flour that I refresh twice before kneading. First, I add to my leaven its weight in water and in buckwheat flour. Second, I refresh my leaven by adding water and white flour, the T65 to be exact.
Between refreshed, the rise time is about 6 hours at room temperature. Without refreshing, the leaven is acid and with no strength. If the rising time is too long, the leaven will also be more acid.
The use of a cooker has a huge advantage: as the dough is confined, it produces steam and thus contributes to color the crust of the bread.
The proportions I used for this batch:
500 g of T65
300 ml of water
12 g of salt
275 g of leaven