I really think this is joy I haven’t felt in years! That feeling when you really create something.
Ingredients: 80% Caputo Nuvola, 20% store bought whole wheat. 78% hydration, 20% starter.
Recipe:
3 hours autolyse
Add starter, wait 30 mins
Add salt, wait 30 mins
Lamination for dough strength
4 sets of coil folds
Shape and proof overnight. Recipe credit goes to in yt/ig.
by 1-800-OKAY-CIAO
19 Comments
Best feeling seeing a loaf come out like this
Wowwwww!!! A beauty!
No salt fam?
Fantastic! 👍
That’s a gorgeous loaf!!
Wow! 3 hours autolyse?
Gosh that’s beautiful
Oh I would love a piece of toast or grilled cheese with this loaf. Well done
Beautiful!! 😍
Perfection!
Goals!
Goddamn, that’s an amazing rise! I never get pores that big…
All credit for the recipe: https://youtu.be/HlJEjW-QSnQ?si=zF9-lAV2Y5QNgdwh
FullProofBaking
Thank you. Trying next bake!
This is really the perfect crumb. Good job
Oooooo!!! 😍😍😍
No bulk ferment?
no good. send to me immediately for testing.
Does a long autolyze help with the crumb or is just and personal preference ? because I tried many different autolyze times and most of the times and never saw much difference… But I will try this recipe for sure!!!