Hello everyone! Here is this week loaf
Total dough: ~800g
Flour: 484g (50% type 0 + 25% type 1 + 25% type 2)
Hydration: 65% (315g)
Salt: 2% (10g)
Starter: 20% (100g)
Bulk fermented @ 25C for about 6h (stopped when the dough started to be bubbly and full of gas)
Stretch and fold, 3 sets every 30min at the beginning of fermentation.
Cold proofed for 12h in the fridge
Baked with a Dutch oven, 30min @ 230C + 10min @ 200C for the crust.
I really like the taste, not entirely satisfied with the crumb texture
by Sessa93
3 Comments
Why does it have a greenish line in it , what is that
Nice ear!!
Looks underfermented which is causing the undesirable crumb texture, bulk ferment longer next time