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lotus_dumpling
When the piece in your aliquot jar baked better than the actual loaf…. :’)
I severely unproofed my real loaf, whereas the sample sat on my kitchen counter overnight and proofed to 100%. Note to self- don’t worry about overproofing in winter!
Recipe:
40g flour 30g water 8g starter 0.8g salt 0.4g diastatic malt
* Autolyse 2 hr * Mix in starter and salt, slap & fold a few times, rest 1 hr * Stretch and fold – Lamination – Coil fold – 1 hr apart * Bulk ferment for 18hrs (leave on cold counter overnight) * Shape * Bake 250C for 20 mins, then 230 for 20mins
Top-Papayas
That’s the cutest loaf I’ve ever seen 🥹
frelocate
I think your little guy is also underproofed.
Chrysshops
Adorable!
cinderxhella
I can’t decide if I need to squish it or pop it in my mouth all at once. It’s the cutest and tastiest lil loaf and I want one so bad 🥹🥹
9 Comments
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When the piece in your aliquot jar baked better than the actual loaf…. :’)
I severely unproofed my real loaf, whereas the sample sat on my kitchen counter overnight and proofed to 100%. Note to self- don’t worry about overproofing in winter!
Recipe:
40g flour
30g water
8g starter
0.8g salt
0.4g diastatic malt
* Autolyse 2 hr
* Mix in starter and salt, slap & fold a few times, rest 1 hr
* Stretch and fold – Lamination – Coil fold – 1 hr apart
* Bulk ferment for 18hrs (leave on cold counter overnight)
* Shape
* Bake 250C for 20 mins, then 230 for 20mins
That’s the cutest loaf I’ve ever seen 🥹
I think your little guy is also underproofed.
Adorable!
I can’t decide if I need to squish it or pop it in my mouth all at once. It’s the cutest and tastiest lil loaf and I want one so bad 🥹🥹
That looks tiny and delicious!
Oh my gosh it’s just a little baby
10/10