A few weeks ago there was a post on here about how people aren’t letting the dough ferment enough, with one comment suggesting to let it ferment in the refrigerator for a while too. So I did just that and actually got one of my most photogenic looking loaves. The crust is a little tough and I wish I baked it without the lid on for a little less time but still tastes good.
710 g flour, 510 g water, 142 g starter, 16 g salt
Mixed together for the dough and kneaded for a bit. Let it rest for 3 hours at room temp doing folds every 30 minutes (I actually missed a few). To the refrigerator for 12 hours to continue bulk ferment. Shaped and proved another 12 hours baking them both in Dutch ovens at 475 for 20 minutes w lid and then 10 minutes without. Recipe from Mastering Bread by Marc Vetri.
Apparently only have a pic of the crumb and can’t show off the beautiful loaves as they came out of the oven last night 😔.
by Mathguy_314159
5 Comments
https://preview.redd.it/vondy0h3hr7f1.jpeg?width=1080&format=pjpg&auto=webp&s=d740bf253102b69232072553daf627552dd33f15
I lied I took the picture in an app. Here they are fresh out of the oven!
Looks good, I think that is technically now overfermented but I bet it tastes delicious and the crumb looks really nice. I’m currently eating through a couple loaves that are looking very similar.
Nice! So satisfying when you bake a good loaf!
If it were me, and bear in mind I stay in Scotland where it’s not exactly warm, I would do the bulk ferment at room temp and then refrigerate for the cold proof. I would then bake straight from the fridge when the dough is cold. I guess you might need to switch things up if you live somewhere hot!
Enjoy your homemade bread (with lots of butter and a sprinkle of maldon is my preference!), it’s just the best!
How do you get a big starter? Do you add a big amount a day before you intend to use it? And then remix normal once it’s a smaller size if you want to keep a tight starter?
So fabulous!!! I hope mine is that good tomorrow.