Got the best crumb ever with longer bulk fermentation and changing from just doing stretch and folds to doing 2 stretch and folds and 3 choil folds. Room temperature in the kitchen is roughly 23 degrees.
Full recipe:
650g Manitoba flour
150g Spelt flour
560g Water
200g Starter (fed the night before with 1:2:2 ratio)
24g Salt
I start the dough by combinining water with starter. Then I mix in both flours and let the dough sit 30 minutes. After that I add the salt and dimple it in. Then do a little bit of slap and folds in the bowl.
After I add the salt I did 2 stretch and folds and three choil folds each 30 minutes apart. After that I let the dough bulk ferment on the counter about 4,5 hours. (Before I have done around three hours of bulk after folds.) This made the dough amazingly fluffy and easy to work with.
After bulk fermentation I divided the dough in two and did a preshape then bench rested for 30 minutes. After that final shaping and dusting with rice flour and put them in oval bannetons. Went to the fridge (about 7°C) for roughly 18 hours.
The next morning preheated oven to 250°C, baked in a cast iron bread oven. Scored. Put ice in. First baked 6 minutes and did a second score. Put more ice. Then 30 minutes covered and 10-15 minutes uncovered.
What ya’ll think?
P.S. Am I right in calculating that my hydration is 70%?
by roputin
1 Comment
Looks beautiful, great work! Jealous of your ears. Any special scoring technique you used?