I usually score straight down the center line but this time I opted for more of an arching score at an angle. The ear really exploded forth as a result. I prefer more blisters than a large ear like this but it still looks pretty cool.
If you have any pro tips regarding blisters, please let me know.
410 bread flour | 40 rye | 330 water | 10 salt | 90 starter
- Autolyse 1 hour
- Mix starter and salt
- Slap and folds
- Stretch and folds/coil folds x 3
- Pre-shape
- Shape
- Cold retard
- Score, bake, cool, eat
by Barrels_of_Corn
2 Comments
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Beautiful result !
I have yet to go over 70% hydration as I’m still new-ish but I’m dying for a beautiful open crumb like this.
Still trying to get the feel for when BF is over. I think I’m over fermenting before shaping and putting it in the fridge to cold proof. This has inspired me to keep at it. Do you have any tips or advice for when you know to stop BF and start the pre-shape, shape, and cold retard? How long do you tend to cold retard prior to baking?
Thanks in advance if you take the time to respond 💖