I'm up to 78% hydration 🤩
Recipe: 375g water, 111g starter, 445g bread flour, 55g whole wheat flour, 11g sea salt
Process: Mix ingredients, 6 sets of coil folds (8x/set) every 20m for 2 hours, 3.5 hrs bulk fermentation, pre-shape, 30m bench rest, shape, cold proof overnight, score, bake at 500°F for 40m lid on and 20m lid off
I always bake in a double batch so don't mind the odd measurement numbers.
by Top-Papayas
6 Comments
I usually usually don’t make it past an hour
These look amazing by the way
Beautiful 🤩
Looks amazing! I’ve always done stretch and folds compared to coil folds because my dough always sticks in my bowl at higher hydrations. Any tips for that? Also, what kind of whole wheat flour do you use?
The most perfect loaves!
I’m jealous