Proud of this one 🥹

Recipe:
• 400g KA bread flour
• 320g water
• 70g starter
• 10g salt (accidental, meant to add less)

80% hydration.

I did an overnight autolyse for about 12 hours. The initial dough temperature was 71°F, and by the end of bulk fermentation, it was 73°F. My apartment stayed around 75°F the whole time.

After adding the starter, I used a mix of the Rubaud method and slap and folds for about 5 minutes to build strength. Then I added the salt, let the dough rest for 30 minutes, and started coil folds every 30 minutes. I added cacao nibs during the first set of folds!

I did about 4 to 5 rounds of coil folds and stopped once the dough was still holding shape between sets. Bulk fermentation lasted 10 hours. I’ve started marking the sides of my glass bowl to help track the rise during bulk, and I also used the aliquot jar method this time, which really helped me keep an eye on fermentation!

I skipped the pre-shape and bench rest and went straight into lamination, then folded, rolled it up, and gently shaped it into a boule.

I’ve been experimenting with high-hydration doughs and have failed so many times. I’ve even had to toss whole batches from overworking the dough during shaping! This time I made sure my surface was well floured and really took my time, using gentle fingers and staying calm. Watching BreadStalker’s IG reels has been such a game changer.

I did an overnight proof in the fridge for about 12 hours. Baked at 500°F with the lid on, then 450°F with the lid off. I also sprayed the surface with water before baking to help with crust color and crunch.

I only waited about an hour before slicing in because I was way too excited! This is definitely one of my favorite loaves so far. I feel like I’m getting closer to that wild, open, and lacy crumb I’ve been working toward!

I do regret the cacao nibs since they ended up tasting more bitter and burnt than I expected, but I love the look they gave the loaf. I’m proud of this one and excited to keep improving!