Hello wanted to share because I’m finally feeling successful, if anyone has any tips based on crumb let me know! I’m very happy and pleased with this bread and wanted to share my success with nice strangers!
Recipe:
– 125 g starter
– 340 g water (73-78 deg F)
– 450 g King Arthur bread flour
– 50 g King Arthur whole wheat flour
– 12 g salt
I mixed this in the afternoon after I got home from work, proofed in my oven with the light on since Michigan is still so cold. Proofed in a translucent cambro to measure % rise. Specifically pushed BF to 60-70% rise this time and I’m very satisfied.
Process:
– mix water and starter, add flour and I use my bench scraper to knead in the bowl for a few minutes until all of the flour is incorporated
– let rest for 45 minutes in oven with light on and DOOR AJAR. I have to keep the door ajar or it gets too hot, this keeps it right around 76 degrees F with my cold af house
– 4 sets of stretch and folds, each about 35 minutes apart. For each stretch and fold I try to do as many folds as the dough will let me, sometimes it’s 4 sometimes it’s 8 I go until the dough is fairly stiff
– let rest in oven again until it was about 50% risen, then I took it out and left it on the counter in my kitchen for another hour at 67 degrees F until it hit about 65-70% risen
– I find if I keep it in the oven the whole time I overproof the heck out of it
– do a pre-shape, 20 minute rest, and then final shape
– cold proof in fridge for about 16 hours
– preheat oven and Dutch oven to 500 for 20 minutes
– turn down heat to 475 and bake for 25 minutes
– remove lid and turn down heat to 450 and bake for another 15 minutes
– remove and let cool for two and half hours before cutting
Just a general note I find even just the little 50 g of whole wheat flour makes a huge difference on shape ability and getting a faster rise due to the more nutrients. The whole wheat flavor ends up really complex and pretty complimentary for most inclusions, though I’ve yet to try it out on a sweet loaf though
Thanks!
by ralphr17112
8 Comments
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Forgot to add! I add my salt at my first stretch and fold! Thanks!
Looks absolutely fabulous 👌 👏 I’m a newb and am still in the experimental phase, I wanna try adding whole wheat into my dough next time!
That’s a beautiful loaf — great oven spring and the scoring opened up really nicely. Crumb looks well-fermented too. If you want to push it further, maybe a slightly longer bulk or a touch higher hydration could open the crumb a bit more, but honestly this is a solid bake 👏
Also based in MI! Do you feed your starter 1:1:1? Does it matter?
This looks beautiful! Def gonna try this next! Great job!
Nice 👍🏻
Looks beautiful 😍