After numerous attempts I finally got to a loaf that I’m satisfied with!
I had the hardest time with bulk fermentation and I think what was hindering my progress was that I might have accidentally added too much salt.
I always use a scale but I was adding the salt to the dough while on the scale and measuring rather than measuring the salt separately and adding that to the dough.
When adding salt to the dough directly while measuring on the scale, I always felt that I was needing to shake my salt shaker a lot to have the scale reach 2g. I was probably adding more than needed😅
I did find the flavor a bit bland so I’ll need to tweak but I’m so glad that I finally got a crumb I’m satisfied with. I was pretty close to giving up all together😂
Recipe:
20g starter
75g water
100g flour
Dash of salt
Autolyse→Add starter&mix → add salt&mix →BF for 9hrs→shape then cold proof overnight→bake at 220c lid on for 30mins, lid off for 10mins
by hanalani
9 Comments
That is the cutest little loaf I’ve ever seen!
its so cute!!!
Yeah this is equally amazing and adorable
I recently upgraded to a kitchenaid branded scale that also had a microgram scale above the lcd screen. I thought it would help with the accuracy of salt, honey, other small measurements.
I found my previous scale was actually fairly accurate, just not within like 5 grams. That included measuring salt and such by itself or with a flour filled bowl or something else as tare. I regularly underestimated visual volumes vs actual weights.
When in serious doubt, you can buy scale calibration weights. I have done this. But what’s most important is consistency, even if it’s not accurate, the ratios are met and the recipe will be fine!
It’s just a baby 💗
Smart of you to make little loaves to begin with. Wish I would’ve thought of that after the numerous big failed loaves I’ve baked. I am not giving up though. Thank you for posting your loaf looks amazing. <3
I will also do the same now 😂 love this plus i am alone and bread flour is costly 🤣
I need to try this for bread bowls! ◡̈
Hey! I am also practicing with 250g but 100g is a great idea! What basket are you using to proof such a small dough? I am struggling with overproofing! I just don’t know when to stop the BF.
Also please let me know your room temperature 🙂