My go to mix, if I don’t want to think too much about it:
550g of flour (use some flour that’s mineral rich, not the fine, completely white flour for cakes, etc.)
325g water
a bit of salt
Put it into a kitchenaid, let it knead it for about 5mins. Switch it off and forget about it for about an hour.
Add yeast (about a teaspoon dry yeast), let it knead again for about 5 mins
Remove the dough from the kitchenaid, fold it a few times and put it in a banneton. Let it sit for a while (or overnight in the fridge).
Preheat oven to 210 C (410F), put in a bowl of boiling water and the bread. Bake for about 20 min, remove the water bowl and then bake again for 15-20 min. Depending on how soft the crust should be, you can remove the water earlier or later (the later the softer it gets)
My go to mix, if I don’t want to think too much about it:
550g of flour (use some flour that’s mineral rich, not the fine, completely white flour for cakes, etc.) 325g water a bit of salt
Put it into a kitchenaid, let it knead it for about 5mins. Switch it off and forget about it for about an hour.
Add yeast (about a teaspoon dry yeast), let it knead again for about 5 mins
Remove the dough from the kitchenaid, fold it a few times and put it in a banneton. Let it sit for a while (or overnight in the fridge).
Preheat oven to 210 C (410F), put in a bowl of boiling water and the bread. Bake for about 20 min, remove the water bowl and then bake again for 15-20 min. Depending on how soft the crust should be, you can remove the water earlier or later (the later the softer it gets)