I am pretty happy about the outcome and it tastes great 🙂 but I think I could have fermented it a bit longer, what are you thinking?

Recipe:

Strong white flour 70% 377g
Whole weat flour 30% 162g
Water 65% 350g
Salt 2.0% 11g
Levain 20% 108g

  1. Autolyse for 2h
  2. Mix in salt and Levain
  3. Bulk ferment with coil folds everytime the dough looses his form
  4. Shape
  5. Proof at room temperature till poke test was good

by Carap4x18

3 Comments

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  2. Moist_Inevitable738

    Fermentation score of 7/10, improve your score by fermenting for longer!

  3. TiuingGum

    Probably under from the photo alone. If the texture isn’t gummy and feels like bread, than it might be a shaping issue. More likely underproofed though.

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