This bread looked decent and tasted good. However it’s either over proofed or under proofed. What do you think and how can I tell? There are a lot of small holes but maybe not enough holes, and by that I mean aeration.
I did 650 bread flor
350 whole wheat flour
650 water
100 grams levin
20 grams starter
17 grams salt
Autolyse flour and water 1 hour
Add levin, salt and starter
Fold and roll every half hour 4 different times to build up gluten.
Rest for 3 hours.
Shape and put in baskets and into the fridge for 18 hours.
Pull out of fridge onto parchment paper, score and into Dutch oven
I should have pre heated oven longer but I got impatient and nervous because I pulled the dough out prior to preheating oven. The Dutch oven was not very hot when I went in.
Cooked 45 minutes with lid on then 15 minutes with it off.
Internal temperature was 205.
Rest 1 hour.
by Buctime
2 Comments
Beautiful!!!
Looks awesome! Might be a little under-proved (looks like those bigger bubbles at the bottom might have needed more time to rise to the middle/top).
Hot DO is really important for me. I try to get as much of a contrast in dough vs. DO temp when I start the bake: try giving your DO even more time and popping your dough in the freezer for 20-ish minutes before scoring and baking.