Hi all – would appreciate some feedback on the crumb from this bread. Thank you!
Recipe is as follows
400g central milling artisan bread flour
100g Janie’s mill whole wheat flour
100g starter (100% hydration)
363g water
10g salt
Autolyse for 30 mins with 10 percent water reserved
Starter, salt, and remaining water added to mixer. Mixed for a few mins until dough combined.
Fermented for 5hrs at 80 degrees (dough temp was 80)
Did 2 stretch and folds and one coil fold within first 90 minutes of bulk fermentation.
Pre shape and bench rest for 20 mins before final shape to proof in fridge overnight.
Baked at 500 for 20 mins in Dutch oven and then 425 uncovered for 20 mins.
by Desolation703