General recipe in the comments, main points, 3-4 hour autolyse. I've been loving the longer autolyse for gluten formation. Pushed bulk fermentation a little longer than I normally would have. Did 4 sets of coil folds after 2 stretch and folds. Added inclusions in 2nd stretch and fold. 6.5 hr bulk ferment at 76 degree dough temp.
by reverend-rocknroll
4 Comments
1,575g bread flourq
270g whole wheat starter
30g salt
1,065g water for autolyse
60g water for final Mix.
Autolyse:
Mix flour and autolyse water, cover, rest for 3 hours
Mix in starter, salt, and remaining water, transfer to oiled bowl and cover.
Stretch and folds/bulk ferment:
Starting after 30 minutes, do 3 rounds of stretching, 30 minutes apart, leave in warm place to bulk fermented another 5 hours or so.
Transfer onto floured surface, preshape, let rest for 30 min.
Flip and final shape for surface tension, transfer pretty side down to proofing bowl, proof 18 hours refrigerated.
Preheat dutch oven in oven at 465 for 1 hrs, transfer dough to parchment, score, and put in dutch oven, bake at 465 for 20 minutes covered, then 20 minutes uncovered at 465.
Crumb looks fairly underfermented
Hmmm, wondering if the gluten is over developed? Might explain moderate bounce. And adding inclusions would also affect oven spring.
Looks great man! I wish I could get that open of a crumb with my regular loaves.