Slowly getting the hang of moving it onto a pizza paddle and into the oven. Then making sure to rotate the bread otherwise it'll singe or it will balloon on the side farther away from the heat. I probably need to degas more and use a sharper razor. Some of the tastiest bread I've made though! It's a custom sub roll recipe. Sandwich is a caprese with pepperoni added.
Makes ≈ 6x 280g 10" logs or
1680g total
33% 8hr poolish
1g yeast
65% hydration
2% fat
2% salt
2g yeast
Mix poolish and the rest of the ingredients
Straight to bulk cold ferment for ≈12+hrs
Portion and mildly shape when dough is relaxed enough and limber enough…
Let proof
Degas and proceed to form fat 10" logs
Preferably use a banneton but you can probably also mcguyver one using a silicone baking mat and two rolling pins
Draw the rest of the owl
by coffeemakin
2 Comments
Nice crumb. If you want a nice shiny crust you can brush it with egg whites diluted with a little water or a cornstarch wash just before going into the oven.
what kind of oven do you have? I have a wood oven and i struggle with the temperature management