80% hydration loaf with 2% salt and 100% hydration starter with rye. About 9 – 10 hours total bulk ferment and shaping with an overnight cold retard
by ALxRmeR0
5 Comments
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zippychick78
Hi
I can see you’re new to the sub – Welcome! 👋☺️. Looks wonderful! Wondering if lamination gave that central swirl?
Please kindly add your starter % and a bit more about your process (the steps followed to make your bake). This helps with any feedback you may/may not need, and fulfills rule 5/prevents removal.
5 Comments
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Hi
I can see you’re new to the sub – Welcome! 👋☺️. Looks wonderful! Wondering if lamination gave that central swirl?
Please kindly add your starter % and a bit more about your process (the steps followed to make your bake). This helps with any feedback you may/may not need, and fulfills rule 5/prevents removal.
Thanks
Zip
That is gorgeous!
Wow!
What dough temp were you at while bulking?