I’ve gotten some open crumbs, but they haven’t been as even/spongy as this one! Turns out cold fermenting made all the difference.
by FlatulentClarinet
3 Comments
FlatulentClarinet
150 g starter 360 g water 500 g bread flour 10 g salt
1 hour autolyse (with salt) 3 rounds of stretch and folds, 30 min apart ~7 hours bulk ferment on counter Pre shape, let relax back down Shape, place into banneton Cold ferment in fridge for 8 hours Bake in Dutch oven at 450 for 20 min with lid on, then reduce heat to 400, remove lid, and bake for 40 minutes
3 Comments
150 g starter
360 g water
500 g bread flour
10 g salt
1 hour autolyse (with salt)
3 rounds of stretch and folds, 30 min apart
~7 hours bulk ferment on counter
Pre shape, let relax back down
Shape, place into banneton
Cold ferment in fridge for 8 hours
Bake in Dutch oven at 450 for 20 min with lid on, then reduce heat to 400, remove lid, and bake for 40 minutes
Solid. Looks great.
Looks great