How long do you guys proof before cold retard? I go significantly longer than usual to reach desired rise and texture.
Edit: Missed rule 5
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Final Recipe
909.09g flour
181.82g starter (20%)
559.09g water
20g salt
notes
65% hydration
2% salt
20% starter
1000g flour
650g water
20g salt
math
x+.1x=1000
(1+.1)x=1000
1.1x=1000
x=909.09
total grams of starter = (1000-909.09)*2
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Knead in mixer for 8-12 minutes on medium low. Bulk ferment in the mixer bowl and give a few folds for the first few hours. Didn't need many folds, already lots of dough strength. Bulk ferment until doubled and marshmallow-ey which took about TEN hours (yes it's way longer but that's just how long it takes me). split into two, shape, get into bannetons, let rise for another hour-ish. Fridge. This dough has been in for about 40 hours I'd say. Cold dough on parchment, score, into preheated dutch oven (450), turn oven down (425), 20 min, lid off, 20 min.
by Wokanoga
3 Comments
Waouh magnifique pain bravo ! Et merci pour les explications, je n’ai pas encore osé dépasser ma quantité de 500g de farine… je vais essayer !
Stunner!
Really nice loaf and I love the crumb!!!