75% hydration dough. I left it on the counter for 3 hours and it seemed to double already and was very sticky (hard to get out of the bowl). Then I shaped it and cold fermented for 12 hours
Even though it was only 3 hours I thought it might’ve been over proofed
Although the oven spring and crumb look pretty good I think?
I know the scoring is bad I don’t have a bread scorer
by DonutExpensive
3 Comments
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That’s the same amount of time I bulk for. I bake multiple loaves at a time and it’s always the same ~3 hours. Mine usually stay in the fridge for closer to 16-18 hours.
Looks fluffy and delicious
What’s the temp of your kitchen? Warmer temps will take less time for BF