Underproofed? Overproofed? Just right? Been baking consistent loaves for around 9 months now. I feel like no matter how long or how short I let it BF it all comes out the same. Great sour taste, soft inside and chewy crust but can’t help but feel it’s just ever so slightly gummy or I’m not getting proofing right. I wait a full 3-4 hours before slicing into it.
Recipe:
500g KA bread flour
335g water
110g starter
11g salt
Method:
Mixed everything up and let sit for half an hour in the oven with light on. Followed with 3 sets of stretch and folds then 3 sets of coil folds every 30 minutes. Let bulk ferment for another ~3 hours in oven with the light on. Pre-shape, bench rest for 15 minutes, shaped. Cold proofed for 18 hours. Preheated Dutch oven in 500 degree oven for 30 minutes, lowered to 450, sprayed the dough with some water then baked lid on 25 minutes and lid off for 15 minutes.
by bonitabutterfly
3 Comments
So good!! Try submitted a crumb read to sour.do for more feedback.
Literally gasped! What a beauty!
Looks like a very smart loaf. Excellent!