Recipe:
500 g bread flour
305 g water
125 g starter
10 g salt
Starter was fed night before:
20 g starter
85 g water
100 g bread flour
I realized I was overproofing all my loafs up until this week and decided to take dough temperature, and did the float test to test both the starter being peaked and dough if the bulk fermentation was done basically within 5.5 hours after I mixed in my starter.
I autolysed for almost 3.5 hours by accident (usually I do 1 hour then add salt+remaining 30 g of water) because I took my kids to their extra curriculars and forgot about the dough 😂
Then did 2 stretch and folds 30 minutes apart and realized I didn’t need anymore and let it finish fermenting.
Shaped and cold proofed for 5 hours as I also wanted to test to see how it is same day baking.
This turned out the best from all my other loaves!
Would love some feedback!
by babymamaallen
6 Comments
First of all congrats you did great.
If im gonna be picky i’d say its slightly underfermented, why?
Because you can see very small holes (or dense area) around the big holes, so you could have pushed a little more fermentation and get this “dream” crumb
Otherwise its perfect 🙂
From an exterior pov, it looks perfect. Beautiful crust, nice blistering, beautiful score. Internally, I would say it looks under proofed. I would try a longer second rise. Only a 5.5 hour cold second rise seems to me like the reason for the inconsistent crumb. If you’re worried about losing elasticity, maybe add in another stretch and fold to make up for the added extensibility caused by the additional more time. That being said, maybe you’d prefer to only play with one variable at a time, especially coming off of a loaf this pretty. You obviously did a spectacular job and I’d be happy to bake a loaf like yours!
I’d be happy with that ten times out of ten
Looks good, however the crumb is under-proofed as shown by the crumb and gummy appearance. Either way, 100% delicious!
Bulk proofing and cold retard times can be a finicky thing to manage if one doesn’t have heating or air conditioning to maintain a steady temperature in the home. With that in mind, one often needs to adjust bulk proofing and cold retard times to reflect the seasons/temperatures.
You’ll get a feel for it the more often you bake.
Looks good
Treat your loaf and yourself to some fancy butter.