360 water
100g starter
500 g flour
10g salt
9:30 mix dough
10:15 add salt +10 g water + inclusions + stretch and fold
10:45 – coil folds
11:15- coil fold
11:45 – coil fold
12:15 last coil fold
Let rest till about 2:30 ( still sticky but manageable
Pre- shape then 20 min bench rest
Final shaping and In fridge by 3pm
Preheated the oven at 6am and baked both breads
475 lid on closed -25 min
Lid off -20 min
I took the temperature of my dough and it was at 27 degrees and o think where I was going wrong is letting it double when proofing and my dough kept getting overproofed and flopping. This time cut way down on proofing and it’s my best loaf yet. Although I still see some tunneling not sure if it’s slightly over or under now loll
But I’m so proud 🥹
by No-Government2205
1 Comment
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