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1)4:45 pm: 1 hour autolyse of water and flour 2) mix in levain, salt, reserved splash of wayer from total amount; once mixed, slap and fold for  10 minutes 3) rest one hour. First time using a cambro, purchased a 6 quart. Aimed for a 30% rise, same taped onto the cambro. Quickly realized that stretch and folds or coil folds will NOT be possible in a cambro this size for the type of bread I make. 4) dumped onto counter, laminated and added inclusions. Back into cambro to rest another hour 5) dumped onto counter to coil fold 6) decided not to disturb the dough anymore due to the cambro size and not trying to crush the air pockets. Let it rise undisturbed for the rest of bulk ferment 7) popped cambro into a warm water bath in my sink for the last 1.5 hours of BF, I wanted to go to bed 8) preshaped at 11:00 pm 9) final shape at 11:30 pm 10) baked after a 36 hour cold proof.
I am the queen of overproofing, hence the cambro use. I think with a slap and fold and my lamination process, I can continue to use the cambro and I just won’t bother disturbing the dough during the process? If anyone has any easier to use vessels with measurements on them, let me know. I cannot for the life of me find a mixing bowl with measurements, and bigger cambros still seem narrow. The loaf is sour and tastes great :).Â
If any whole wheat nerds are out there, I’d love to know any useful secrets for airy loaves! Going to do 90-95% hydration next time.Â
Edited to add: Baked at 450 x 22 minutes with the lid on, 15 minutes with the lid off. Dutch preheated for 40 minutes. First time bothering to preheat the lid, not sure if there’s any discernable difference.
BattledroidE
I can’t describe how much I love that color. These are gorgeous!
3 Comments
**Hello RemoteEasy4688,**
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#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
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Recipe&Process:
1) 1000g whole wheat bread flourÂ
2) 850g waterÂ
3) 200g levainÂ
4) 20g salt 200g gruyere, cubedÂ
5) 3 branches of rosemary, dried, chopped
1)4:45 pm: 1 hour autolyse of water and flourÂ
2) mix in levain, salt, reserved splash of wayer from total amount; once mixed, slap and fold for  10 minutesÂ
3) rest one hour. First time using a cambro, purchased a 6 quart. Aimed for a 30% rise, same taped onto the cambro. Quickly realized that stretch and folds or coil folds will NOT be possible in a cambro this size for the type of bread I make.Â
4) dumped onto counter, laminated and added inclusions. Back into cambro to rest another hourÂ
5) dumped onto counter to coil foldÂ
6) decided not to disturb the dough anymore due to the cambro size and not trying to crush the air pockets. Let it rise undisturbed for the rest of bulk ferment
7) popped cambro into a warm water bath in my sink for the last 1.5 hours of BF, I wanted to go to bed
8) preshaped at 11:00 pmÂ
9) final shape at 11:30 pm
10) baked after a 36 hour cold proof.
I am the queen of overproofing, hence the cambro use. I think with a slap and fold and my lamination process, I can continue to use the cambro and I just won’t bother disturbing the dough during the process? If anyone has any easier to use vessels with measurements on them, let me know. I cannot for the life of me find a mixing bowl with measurements, and bigger cambros still seem narrow. The loaf is sour and tastes great :).Â
If any whole wheat nerds are out there, I’d love to know any useful secrets for airy loaves! Going to do 90-95% hydration next time.Â
Edited to add: Baked at 450 x 22 minutes with the lid on, 15 minutes with the lid off. Dutch preheated for 40 minutes. First time bothering to preheat the lid, not sure if there’s any discernable difference.
I can’t describe how much I love that color. These are gorgeous!