I began with a 1 hour autolyse, followed by the addition of 30% levain that had doubled but wasn't yet at its peak. The dough was mixed in a spiral mixer, after which I incorporated an additional 15% water along with salt and mixed at 240 RPM for about 6-7 minutes. The total hydration was approximately 85%, excluding the levain. During bulk fermentation, I performed two folds one right after mixing and another once the dough had relaxed. Bulk was carried out at a dough temperature of 24°C until it reached about a 70% rise. The dough had developed good strength, so I opted for a light preshape followed by a 30 minute bench rest. It was then shaped gently with minimal tension and retarded at 2°C for 12 hours.
290g T55 + 10g wholewheat flour
255g water
90g levain
6g salt
by AnStar24
10 Comments
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Beautiful
U only did 2 coil folds then let it bulk ferment?
Nailed it
Break out the jam! No, wait… (It’s beautiful.)
goals 🤭
Perfection.
What brand T55 did you use? Looks amazing 9/10
Ooh sweet!
That confirms what i thought too. A common thing with the open lacy crumb bakers is the long autolyse and young starter, combined with a lot of rise and cold retard. Quite the opposite of the usual advice.
6-7