I didn’t have time for an autolyse since I had work the same day, so I compensated with increasing hydration. I did forget to put riceflour on my dough after shaping so I kind of messed up the structure a bit.
If anyone has tips on getting better shape/oven spring that would be appreciated🫡
Recipe:
70g (pretty) stiff starter that has not quite peaked yet
315g water
350g 00 flour
7g salt
——
Fermentolyse for 30 minutes
Add salt
Wait 30 minutes
1st coil fold
3 more coil folds with 45 minute intervals
Let it ferment
shape gently with no preshape
Total BF around 7hrs at 24-24.5c dough temp
Cold proofed for about 20 hrs
——
Preheat DO for 1 hour at 260c
Pull out dough out of fridge and score it
Bake covered for 20 mins at 260c, remove lid and bake for about 20 mins at 220c
by TheSilverPoop
4 Comments
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Nice one – looking solid!
Very nice !
Kneading the dough at the beginning of the process to develop gluten early and get a stronger dough – especially with higher hydration.
And shallow score.
It looks like the inside of a good croissant! Wow!