Made this with my typical process below. But realized my bulk fermentation was off and this was my 1st loaf I was happy with in a bit. I was going way too long and getting real spider web inflated batches that still baked well due to old La Cruset bread load pan. I think the narrow, high walls force bad loaves to rise more and were covering my mistakes. Well that cracked a bit ago and have been using a combo cooker for last few months. Loaves were expanding left-right more and not springing up. Was pleased with this one…..and yes Crumb Shot to follow once it cools.
Recipe:
Levain made night before
60g starter
60g water
30g whole wheat
30g AP
Autolyse in AM for 2ish hours
822g AP
60g Whole Wheat
650g water
Combine Levain with Autolyse And
17g salt
50g more water
Stretch and folds every 15, then 30 for 6-8 times. Bulk Ferment, then cold ferment for 24 – 36 hours. Everything Bagel seasoning in bottom of Batard, or sprinkle on top vefore bake.
Oven preheated with combo cooker at 500F for an hour. Baked at 460F for 25 mins then 440F for 13 mins with cover off.
by bigface35
2 Comments
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Looks great – looking forward to the crumb update!