Been trying to perfect for so long I feel like maybe I’m just convincing myself that this is actually good when it’s not… So would this be considered good crumb? And if not, am I over or under fermenting?
Recipe:
360g bread flour
60g whole wheat
306g water
84g starter
8g salt
Method:
Mix starter and water
Add flour and water, mix until shaggy
Rest 1 hour
5 sets of coil folds 30 minutes apart
7 hour total bulk ferment (dough temp was about 75 the whole time)
Preshape, rest 20 minutes, final shape (batard)
Cold proof ~18 hours
Score
Bake 500F lid on for 25 minutes, reduce to 450F lid off for 18 minutes
by swish_swish_stab
1 Comment
That is certainly well fermented. Now you could always do longer or shorter based on preference, but that’s nitpicking. Good bread is good bread.