My only concern is the slightly gummy loaf which made it difficult to slice the loaf. I did let the bread rest until room temp after baking and it doesn’t look underproofed.
Recipe: Leaven
– [ ] 40g water(78F)
– [ ] 40g flour blend
– [ ] 1/2 tsp starter
Indicators: 20%rise, float test, ripe fruit smell
(Overnight)
Mix:
– [ ] 60g leaven
– [ ] 210g water (80F)
– [ ] 270g bread flour
– [ ] 30g whole wheat flour
25-40 mins covered
- [ ] 6g salt
- [ ] 15g water(80F)
500ml total volume
Room temp 83F
Dough temp 82F
Mix and (MEASURE) bulk ferment
Strech and fold 3 times every 30 mins
Then very gentle 3 coil folds every 1 hour
Rest for 1 hour (total 5 hr bulk ferment) and preshape, 30mins later final shape and refrigerate for 15 hours
Bake.
by _ryanish_
3 Comments
Edit^ I let the dough rise until 30% increase in volume as mentioned by sourdough journey
https://preview.redd.it/mppyk1hj2o9d1.jpeg?width=908&format=pjpg&auto=webp&s=db964369af6b4adafcc62f10e3babe80efe2151d
It could be covered in butter, and in my mouth!
I think it looks great! For improvement, I would do more leaven; perhaps 100g and also up the salt to 8-10g. Also you could create more surface tension and build the dough strength more since it is more oblique and could be a bit taller.