Два хлеба, одна душа: T63 и Артизан — сравнение муки в одном рецепте

One recipe – two flours: T63 vs. Artisan (an experiment with character, seeds, and patience) 🧾 Ingredients (per batch): • 500 g flour (either T63 or Artisan) • 100 g Caputo Tipo 1 • 390 g water • 120 g active wheat sourdough (100%) • 13 g salt • 60 g toasted black cumin and sesame seeds (do not soak) 🌾 0. Seeds – “the flavor that speaks” Black cumin and sesame seeds are not just an addition, but an accent. Toast in a dry frying pan until fragrant and crackling. Do not soak – let them retain their texture and strength. Stir in later, when the dough is already resting – they will be incorporated but not dissolved. ________________________________________ 🥣 1. Autolysis – "flour seeks water" Mix T63 or Artisan with Caputo and water. No salt, no starter – just a simple combination. 30 minutes – and the flour begins to live. The gluten awakens, the dough becomes pliable. We don't stir – we wait. ________________________________________ 🧬 2. Starter – "breathe life" Add the starter – 120 g of live culture. With your hands, respectfully. 30 minutes – the dough begins to breathe, to change. This is no longer just a mixture – it's a beginning. ________________________________________ 🧂 3. Salt – "balance and depth" Stir in the salt. Not for flavor – for character. The dough becomes smooth and articulate. Let it rest for another 30 minutes – let the salt incorporate. ________________________________________ 🌿 4. Lamination — "seeds come into play" Stretch the dough like a canvas. Scatter the seeds evenly and generously. Fold like a letter — carefully and respectfully. The dough accepts them, but doesn't lose itself. ________________________________________ ⏳ 5. Fermentation — "observe, don't interfere" 1 hour 30 minutes — with 3 folds every 30 minutes. The dough gains strength and becomes bubbly. Then another 2 hours — just rest. We don't interfere — we trust. ________________________________________ 🧺 6. Pre-shaping — "the pause before shaping" Round, cover, and let rest for 15 minutes. The dough relaxes, preparing for the final step. ________________________________________ 🌀 7. Shaping — "giving direction." Gather the dough and place it in the basket, seam side up. It's not just a form—it's an intention. ________________________________________ ❄️ 8. Cold Proofing—"Time Works for Us" 18–20 hours in the refrigerator. The dough gains flavor, strength, and stability. Night is its ally. Morning is its moment. ________________________________________ 🔥 9. Baking—"Fire, Birth" Preheat the oven to 250°C. The stone is already inside, glowing hot—it waits. The bread goes directly onto the stone—no mold, no protection. Steam it immediately—the steam allows it to open up, to breathe. The first 15 minutes—250°C, with steam. Then—35 minutes at 210°C, without steam. The crust is born, the crumb opens up. The bread says, "I'm ready." And you feel it—not with your eyes, but with your heart. ________________________________________ Two flours – two characters • T63: aroma, softness, delicate texture • Artisan: structure, stability, porosity Both breads have soul, like two masters. Artisan wins by a slight margin. One recipe – two personalities. The crunch and flavor are unforgettable, the bread disappears instantly.