no autolyse, just mixed starter into the water and then added the salt and flours. let sit for 30 minutes.
four or so sets of stretch and folds (i do two or more passes each time.. not just 4 stretches, closer to 8-10) at around 15 minutes apart.
left on countertop for around 7 hours overnight preshaped lightly, then letter folded and rolled into a batard.
placed in a lined basket (wicker? hope im not absorbing too many chemicals) and put in the fridge for 24 hours.
scored (poorly lol) and baked in a 230C oven on a preheated cast iron skillet with an aluminum roasting pan covering it for 20 minutes, then 30ish minutes uncovered.
for my last three months or so of baking, i kept wanting an ear because it seemed ‘right’ and like what i was ‘supposed to achieve.’ but the smoother scoring/expansion makes for a easier to slice and easier to use shape for me. now i realize i was letting myself get wrapped up in bread beauty standards that don’t serve me!
ConsequenceLeft6254
Great bake, im sure it tasted delicious! However it looks underfermented? What’s your ambient temp in this cold weather? 30g active starter for 500 flour loaf seems too low, the standard is 20% (personally i use 25% in this cold weather to make up for the extra time) you’re using 6%starter only? I reckon your loaf would be fully fermented in 48 hours or so😅 Do you own a thermometer by any chance?
2 Comments
Process:
450g bread flour + 50g whole wheat
400g lukewarm water
10 g salt
30 g active starter
no autolyse, just mixed starter into the water and then added the salt and flours. let sit for 30 minutes.
four or so sets of stretch and folds (i do two or more passes each time.. not just 4 stretches, closer to 8-10) at around 15 minutes apart.
left on countertop for around 7 hours overnight preshaped lightly, then letter folded and rolled into a batard.
placed in a lined basket (wicker? hope im not absorbing too many chemicals) and put in the fridge for 24 hours.
scored (poorly lol) and baked in a 230C oven on a preheated cast iron skillet with an aluminum roasting pan covering it for 20 minutes, then 30ish minutes uncovered.
for my last three months or so of baking, i kept wanting an ear because it seemed ‘right’ and like what i was ‘supposed to achieve.’ but the smoother scoring/expansion makes for a easier to slice and easier to use shape for me. now i realize i was letting myself get wrapped up in bread beauty standards that don’t serve me!
Great bake, im sure it tasted delicious!
However it looks underfermented? What’s your ambient temp in this cold weather?
30g active starter for 500 flour loaf seems too low, the standard is 20% (personally i use 25% in this cold weather to make up for the extra time) you’re using 6%starter only? I reckon your loaf would be fully fermented in 48 hours or so😅
Do you own a thermometer by any chance?