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
- Autolyse for 2h
- Mix in salt and Levain
- Bulk ferment with coil folds everytime the dough looses his form
- Shape
- Proof at room temperature till poke test was good
by Carap4x18
3 Comments
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Fermentation score of 7/10, improve your score by fermenting for longer!
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.