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im_always
any tips on how to not have big pockets of air would be appreciated. i think that i’m very bad at shaping.
also any other input would be appreciated, regarding fermentation or anything else.
* 100g levain (100% hydration) * 10g salt * 500g flour (300 manitoba flour, 200 whole grain spelt flour) * 335g water
(overall hydration including levain – 70%)
#process:
* fed starter the night before, and did an overnight autolyse (flour & water) in the fridge (fridge temp was below 4c/39f) * in the morning took the dough out of the fridge for it to relax, then dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest * 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane * tore a small piece of dough and placed it in a glass of water next to where i let the dough bulk ferment. * when that piece of dough rose to the top of the glass, i timed 20 minutes and then ended bulk fermentation. overall BF time (since levain was mixed in) was about 7 hours. ambient temp was about 20c/68f. * preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* preheat oven with baking stone to 230c (446f) * baked for 30 minutes with steam (in order to extend rising) * removed steam and baked for another 14 minutes, internal temp of the bread was 98c (208.4f)
2 Comments
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any tips on how to not have big pockets of air would be appreciated. i think that i’m very bad at shaping.
also any other input would be appreciated, regarding fermentation or anything else.
* 100g levain (100% hydration)
* 10g salt
* 500g flour (300 manitoba flour, 200 whole grain spelt flour)
* 335g water
(overall hydration including levain – 70%)
#process:
* fed starter the night before, and did an overnight autolyse (flour & water) in the fridge (fridge temp was below 4c/39f)
* in the morning took the dough out of the fridge for it to relax, then dimpled in salt and levain, and kneaded the dough for about 5 minutes, then 30 min rest
* 4 stretch & folds 30 minutes apart, had a translucent and strong windowpane
* tore a small piece of dough and placed it in a glass of water next to where i let the dough bulk ferment.
* when that piece of dough rose to the top of the glass, i timed 20 minutes and then ended bulk fermentation. overall BF time (since levain was mixed in) was about 7 hours. ambient temp was about 20c/68f.
* preshape, 20 minutes rest, final shaped. another 20 minutes rest in banneton and then placed in the fridge overnight.
——
* preheat oven with baking stone to 230c (446f)
* baked for 30 minutes with steam (in order to extend rising)
* removed steam and baked for another 14 minutes, internal temp of the bread was 98c (208.4f)