This was a more rushed loaf for a Christmas gift but I’m obsessed with the final product.
100g starter
360g water
500g bread flour
10g salt
Mix and autolyse for ~ 1 hour
Form into a rough ball, rest for ~ 30 mins
4 sets of stretch/folds every 30 mins
Let bulk rise in the oven with light on for ~ 5 hours
Chill in banneton in fridge for ~12 hours
Bake in DO for 30 mins at 450° and lid off for 15 mins
I think the crumb might be under proofed?? but I am still so thrilled with it. (It was to my MIL so I asked her to send me a photo of the crumb)
by Mavi2015
3 Comments
Golden image
Don’t you wanna bake that crust a bit more? You will be pleased with the flavour it develops I am certain
Crumb is very uniform, maybe slightly under proofed give. The tightness along the bottom, but I wouldn’t think twice about this if you like the feel and taste.
So it looks like your BF time was 1 hr (fermentalyse) + 1.5 hrs (S&F) + 5 hrs (oven) = 7.5 hrs. But what was your dough temp throughout this time? That would give you an approximation for how how long your BF should be, based on BF tables, knowing temp would help.
Also, did you do a final proof? If so how much time?