I think I’ve finally cracked my bulk fermentation time and recipe this is my best loaf yet. I’m so so happy!!! Tastes so good too. Any other advice or suggestions welcome.
I used 125g starter, 300g water and 500g flour.
Mixed all together – rest hour.
4 rounds of stretch and folds, I added a couple extra in to build tension. 30 mins inbetween.
I think bulk fermentation was about 6.5 hours, then shaped and put in fridge. Baked next day in morning, 230C covered for 25mins then uncovered for 20mins.
by Odd-Carob-8076
2 Comments
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gorgeous!