Practice recipe 5th try

5th try whole grain recipe

80% Water

50% Breadflour

50% wholegrain wheat

30% Starter

2h autolyse

4,5H of Bulk at 28C

3Coil Folds

Once again the practicett recipe – I’ll really bake something different soon 😅

But it was just too interesting to see how much small technical adjustments can change the result.

This time I stuck with the slightly modified recipe at 80% hydration and only focused on adding an extra coil fold a bit later during bulk fermentation to improve the dough structure.

One of the dough pieces was pre-shaped a bit too tightly, which is clearly visible in the crumb. Next time I’ll be more careful with that, even if it means sacrificing a bit of tension.