150 flour, 150 whole wheat, 6 gr salt, ts oil, 100 starter mixed together and kneaded it first with my handmixer after 2 minutes by hand. Dough was not sticky at all! Stretch and folds 2x. Ended bulk fermentation after 3 hours. Baked it after a night in the fridge at 230 C lid on for 45 minutes.
Now it’s a riddle to me: I did everything as usual. Only difference: dough was not sticky, I kneaded it long. And I thought to long but I love kneading 😂. At the 2 d stretch and folds 2x I made the dough flat with a roller. Not hard but the bubbles out. Should it have made the difference that the dough was so more stiff? I always wondered why my dough was a bit “running”.
by Christal1965
1 Comment
Congrats on the ear 😁 how does the crumb look like?
I might be mistaken but I feel like the bread on the ear looks a little thick 🤔 could it be that the cut was quite deep? Maybe you usually sacrifice a bit of oven spring because of that and this time more tension remained because of the stiffer dough