levain: 38g bread flour, 30g water, 19g starter. main dough: 469g bread flour, 322g water, 46g avocado oil, 9g fine sea salt.
method: mix levain and left for 5 hours. mixed bread flour and water and let autolyse for 2 hours. mixed main dough and autolyse together + avocado oil. 4 stretch and folds 30 min apart. total bulk fermentation was 8 hours. preshaped, let sit for 30 min. shaped and put into banneton. covered and was put in the fridge for ~55 hours. baked at 450F for 20 min in a dutch oven with the lid off, removed the lid and baked for 30 min. 🙂
by tinyclap
4 Comments
20 min with the lid on***! also used my new 4 qt dutch oven – smaller size may have lead to more rise? yay! and paid lots of attention to h20 temp + dough temp and went by volume versus time for bulk fermentation. thank you, guys!
Nice. Is it me, maybe the picture, or it looks a bit undercooked inside? When my loaves are this shiny they usually don’t toast as well, and I dont know why because they taste good anyway and don’t feel undercooked to me, so asking for your experience. Crumb and crust look really good!
It looks like a tight crumb & 55 hours? I tend to leave mine overnight in the fridge & have left it 2 nights probably around 36 hours max, didn’t realise 55 hours was possible mine tends to get less rise the longer I leave it.
The longer it is in fridge the greater chance or over fermenting. 8-16 hrs is best.