How’d I do? Still trying to get used to a heated bulk ferment
How’d I do? Still trying to get used to a heated bulk ferment
by Laandrew
6 Comments
Laandrew
400g Bread Flour
100g whole wheat
350g water (70%)
10g salt
100g starter
1hr autolyse
fermented at 80F for ~4hrs with 5-6 coil folds
proofed at 80F for 45 minutes, then in the fridge overnight
Newoutlookonlife1
Looks beautiful! Internal temperature measurements for bulk fermentation is definitely the way to go. I haven’t had any issues since I’ve started being more scientific about making sourdough.
Complex-Hedgehog-618
Internal dough temperature? Jeepers guys, I finally got used to baking in grams and now I’m supposed to be taking the temperature of my dough? I just pop it in the Cambro and stick it in the oven with the light on and usually don’t bother with doubling. 75%, shape, rest for 30 minutes, shape, in banneton, then fridge. Keep it Simple is my favorite slogan!
hronikbrent
Looks beautifully fermented, would eat large quantities of it. If I’m being nitpicky, I’d say it looks like it may have relaxed a little too much post-shaping so some of the warm proofing could be cut off.
MangoCandy
Perfect sandwich loaf, well done.
BladderFace
I’m not sure how you could improve it. Looks great.
6 Comments
400g Bread Flour
100g whole wheat
350g water (70%)
10g salt
100g starter
1hr autolyse
fermented at 80F for ~4hrs with 5-6 coil folds
proofed at 80F for 45 minutes, then in the fridge overnight
Looks beautiful! Internal temperature measurements for bulk fermentation is definitely the way to go. I haven’t had any issues since I’ve started being more scientific about making sourdough.
Internal dough temperature? Jeepers guys, I finally got used to baking in grams and now I’m supposed to be taking the temperature of my dough? I just pop it in the Cambro and stick it in the oven with the light on and usually don’t bother with doubling. 75%, shape, rest for 30 minutes, shape, in banneton, then fridge. Keep it Simple is my favorite slogan!
Looks beautifully fermented, would eat large quantities of it. If I’m being nitpicky, I’d say it looks like it may have relaxed a little too much post-shaping so some of the warm proofing could be cut off.
Perfect sandwich loaf, well done.
I’m not sure how you could improve it. Looks great.