I've been working on my shaping and bulk ferment recently and am really happy with how this loaf turned out. I want to constantly improve, so I'm eager to hear what you lovely people think could be better! We had a really warm day yesterday. So the dough was bulk fermenting for 5 hours at 27-29 celcius.
Recipe and process:
Mix 120g starter (just past peak), 300ml warm water, 500g strong white bread flour (14%), 12g salt. Knead for 5 mins, with slap and folds until smooth. Rest for 45.
Stretch and fold, and slap and fold in bowl until smooth ball forms. I like to spray with a little water after as it's a lower hydration recipe. Rest for 45.
Repeat 2 more times, leaving 30-45 mins between.
Finish with a couple coil folds, and allow dough to finish bulk ferment (pulling from sides, jiggly on top, not sticky to touch)
Preshape on a clean surface (I don't use any flour/water), rest for 20 and reshape. Place in banneton lighly dusted with rice flour, rest for 20. Stitch bottom to add tension, dust with rice flour, cover and cold proof for 12-24 hrs.
I then baked in a hot Dutch oven for 30 mins covered (expansion score after 6 mins), and 18 mins uncovered at 230 celcius. Cold baking tray placed underneath to prevent hard bottom crust. I often add ice cubes, but decided jot to this time to make the design stand out.
by RevolutionaryDot8592
5 Comments
The harsh critic in me says 7/10 – it’s a little underproved and the bubbles are pretty small, yet the scoring is gorgeous!
BUT! Honestly it looks amazing and if it tastes good with butter slathered all over it – it’s a 10/10 in my book!
Gorgeous loaf! 🤩
What would you say was the overall increase in volume during the bulk? There was no degassing of any kind during the process? Or maybe it’s the combination of the lower hydration and aggressive shaping, but just by reading your process one could expect maybe a bit more irregular crumb.
Anyway, these type of slices are a joy to eat, I prefer these really smooth ones with some oil or butter in the dough to make them extra soft.
The scoring on this loaf . . OMG the time that must have taken.
10/10 in my book. I prefer a closer crumb. I think the big open holes of open crumb looks pretty, but close softer crumb eats better for my taste 😋