I thought the current heatwave was going to mess up my loaf and my ability to know when to finish bulk fermentation – but it turned out to be one of my best loaves yet. Why do you think that is?
Recipe: Flour: 675g Water: 450g Starter: 150g (fed 1:3:3) Salt: 15g
Mix everything together and kneed briefly, rest 30 mins then four sets of four stretch and folds over the course of 2-3hrs. Leave bulk fermenting until wobbles and when poked is not sticky and leaves an indentation. Then shape in a banneton in the fridge overnight. Bake 30mins Dutch oven lid on, 30mins-ish oven lid off.
by interfatty
2 Comments
You might have unwillingly underfermented your breads before ?
Most people dont normally have 80+ degree spots in their home for good bulk fermentation.
When the heat passes, close your vents in a room upstairs if possible and use that for bulk fermentation phase.
Looks beautiful!!