With temperatures soaring above 40°C here in India and frequent power cuts, this bake was destined to be chaotic. I began my usual process with the spiral mixer, but five minutes in, the power went out. I had two choices: wait and hope it came back (it didn't, for another two hours), or pivot. Thankfully, I chose the latter. The dough was at 90% hydration, so what I had was essentially a wet batter. I dumped it back into the container and decided to rely on strategic coil folds. After a 15-minute rest, I gave it a strong coil fold. Since no mixing had occurred, I needed to develop tension manually. I followed that up with another coil fold just 10 minutes later, piggybacking the folds-something I picked up from Trevor Wilson. I repeated this four times in total, which brought the dough to a workable consistency. From there, I resumed my usual routine: three gentle folds spaced out normally, then bulked until it hit around 50% volume. I gave it a light preshape, then shaped by folding it in half. The dough was cold retarded for 14 hours at 6°C.
Ingredients:
100% flour
90% water
2% salt
20% levain at 1.5x
by AnStar24
5 Comments
I want to get this crumb next time. Beautifull loaf
Lookd awesome! It’s sometimes the experiments that turn out the best. Does it usually come out like this when things go according to plan? This piggy-backing seems interesting – can you tell more about it?
Eats 20% levain at 1.5x? Hydration of the starter?
Looks terrible. I’ll eat that for you
Jealous. My everything that could go wrong loaf don’t look like that.