I fell asleep last night and accidentally let my dough bulk ferment for 12 hours. It’s been colder in my house but it actually came out way better than I thought it would.
100g starter
350g water
500g bread flour
15g salt
4 sets of stretch and folds.
Baked at 450 for 20 mins with lid on and 20 mins with lid off.
Now I’m off to make grilled cheese and tomato soup.
by aes412
3 Comments
How long are you supposed to bulk ferment? I always do about 12 hours
I’ve done this!!! I work long hours and overnights so I’ve left my dough to BF on my night off and accidentally caught up on sleep for 14 hours haha
If it’ll hold shape, awesome! I would just bake it without a retard. If it doesn’t hold shape, I’ve found that throwing it in a loaf pan and cooking it the same time/temps (I covered mine with a disposable loaf pan for steam retention) ends up with perfectly usable sandwich bread!!!
This looks great though, happy baking!
Looks so good!!