Recipe:
Yields one loaf
-450g King Arthur organic bread flour
-50g freshly milled whole wheat flour
-100g liquid starter (50/50 bread flour and whole wheat)
-375g warm water (roughly 102°F)
-10g sea salt
Method:
-Combine water and flour and let autolyse for 30 minutes
-include starter and salt. Use slap and fold method for roughly 10 minutes
-bulk ferment at room temp for 8 hours (in my case it was roughly 68-70°F)
-after first half hour, do a set of four stretches and folds
-after 30 more minutes, laminate the dough on counter
-after another 30 minutes, perform a set of 4 coil folds
-repeat previous step 2 more times
-after bulk, gently preshape and let bench rest uncovered for 30 minutes
-perform final shape and let cold proof in refrigerator for 24 hours
-next day, preheat cast iron combo cooker to 450°F for an hour and bake covered for 20 minutes
-remove cover and bake for an additional 30 minutes
by steely_bran
6 Comments
Looks great! Excellent rise and crumb. How’d it taste? Through my experimentation, I have landed on a 5.5hr bulk but at a higher temperature (80f) and a 12-18 cold retard. Can’t argue with your results though!
I really love how a lot of loaves look like a little bunny because of the ear
8 hours at that temp will be fine. But don’t go by time because it’s drastically affected by the temp. At 75F that same bulk would probably be 5 hours or so. Instead, note how it looks and feels, then match that.
Looks awesome, I think my struggle is definitely in the bulk fermentation process. I don’t get great oven spring, but it’s definitely decent. I’m slightly impatient and sure I’m slightly under proofing. All other aspects of the bread are good, so I’m not quite sure, I will just keep experimenting.
I’ve decided to get an electric proofer, hopefully that keeps a consistent temperature and will help with future loaves.
looks divine 😍
That’s a textbook bunny loaf. Really nice.