The left is the one I made 4 days ago, and the right one from today's loaf. This is the best I've done until now. Maybe I'm a slow learner since this is my ~20th loaf. There might still some faults but I'm very happy with the result and I just wanted to share with you. Also, this sub helped me a lot. Thank you all so much!
In case anyone wonders, the recipes are same for both (both are %71 final hydration). I just increased bulk fermantation time from 5 to 8 hours, played more with the dough (an extra stretch & fold, tried to create more tension), increased proofing time from 12h to 19h, increased scoring cuts from 1 to 2.
Exact recipe:
* 468g bread flour
* 317g water
* 104g starter
* 10g salt
No autolyse, mixed all same time
by cppbird
6 Comments
I was going to make a post saying the same thing. Keep making the bread, people!
Took me from January to August but 💕
https://preview.redd.it/xnxv0p9d4g0g1.jpeg?width=2722&format=pjpg&auto=webp&s=288a9a5fd732272b48cf7b1c72412761a5451e47
One more thing to try. I recently started extra up front mixing. So I mix, let rest one hour, then Rubaud mix for 10 min so that the dough smooth out and I get decent windowpane. Then I rest another hour before I start folds.
NEVER GIVE UP
NEVER GIVE UP 💯
Looks great! Now I’m cooking with hopium!