I've been under proofing most of my loafs. I recently worked on my starter by feeding it rye and I think it's finally strong enough to bake with!
Recipe as follows – 100 grams starter, 500 grams bread flour, 325 grams water, and 10 grams of salt. 5 sets of stretch and folds. My dough temp was 79 and bulk fermented for about 5 hours. Then into the fridge overnight after preshaping. I baked the next day.
Looking for feedback on this one please!
by s5gurney
5 Comments
Great job! Don’t forget to spread some butter on it!
Loaves* it’s been a long day 🙃
You did marvellously ☺️
Outstanding!
Beautiful!! When you say 5 hours bulk ferment. Was that after you completed the 5 stretch and folds or is that 5 hrs inclusive of the time spent doing S&Fs? I believe I’m underproofing and trying to figure out the bulk ferment timing. Thanks.