Please let me know if you would push BF further based off the crumb?
360G Bread Flour
40G Whole Wheat
280G Water (70%)
8G Salt
Autolyse for a hour, added starter waited 30 mins, added salt. 2 Stretch & Folds 30 mins apart, 2 coil folds 30 mins apart. BF for TOTAL time from starter added is 10hrs (my home is usually 21-21.5 degrees Celsius)
Pre shaped, bench rest 30 mins, shaped and put into the fridge to cold proof for 12hrs.
Preheated Dutch oven at 500F.
Dropped temp to 450F – baked with lid on for 20 mins.
Took lid off and baked for 25 mins.
by Scroller0203
7 Comments
To me, this looks absolutely perfect
Looks great, I think pretty close to maxing out fermentation without experiencing some collapse so well done
You know it’s perfect, you’re just looking for kudos 😉
You did not mention the amount of starter used in your recipe 😀 Maybe 20%.
I think you have pushed the bulk ferment as far as you should with that loaf. It looks good. Might possibly pull it back very slightly as I see a dense line of dough beginning at the bottom of the loaf.
I push the limits of everything because I’m just too curious. I would try to push it further just for fun.
Tip: Keep the amount of time the BF goes without being touched the same. If you add 30 mins of BF, add another coil fold.
More like yum check 😉
This looks like my personal ideal loaf! Crumb, crust, scoring pattern…I love everything about it!