Recipe:
410g water
500g flour
120g starter
8g salt
10g flaxseed (soaked)
10g sunflower seed
Autolyse 30’. Mix and knead everything for couple of minutes. 7 sets of stretch and folds and coil folds 20’ apart. Bulk fermentation 5 hours in total. Cold proofing for 15 hours. Baked at 250C for 30’ covered and 20’ on the oven rack at 220C.
by undiscoveredbabe
7 Comments
Perfect example of good things come to those that wait. Looks great!
Looks amazingly delicious. Congratulations 👏.
this is goals! it’s perfect 👏🏼
You don’t soak the sunflower seeds?
My dream crumb, cute, and you know that
That is a lot more strength building than most people do but look at how beautiful the crumb is. I usually find my dough flat in the bowel 20 minutes after the last stretch and fold. By the time it is still holding some shape after 30 minutes, you might be done stretching it.
What type of flour do you use?
Beautiful loaf! May I ask what you dough temp was (approximately) during BF?