97.5% T55, 2.5% wholewheat
30% young levain
2% salt
88% water
Mixed in a spiral to full development
2 half coil folds and bulked until a 60% rise at dough temp 25C
preshaped and rested for 1 hour 30 mins at 24C
shaped and retarded at 6C for 12 hours
by AnStar24
11 Comments
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What does it look like after baking? It doesn’t appear to be tight enough but I could be wrong 🤷♀️
I could tell that your dough had high hydration by that wobble! You’re so much more careful than I am when shaping! You can definitely tell you’ve got everything down to a science.
i’m not an expert but I don’t think that’s ow you should shape your bread. But if you are happy with the results, happy days!
That’s usually what I do for higher hydration loaves.
It doesn’t matter what hydration I use, how long or short the BF, or how much I work on gluten development, I can never get my doughs to behave like that. They stick and don’t like being handled. Maybe I am just too shy with the flour when shaping?
Not a bread expert or anything here, was just commenting to say fuck yeah on the John Mayer in the background 😂💛
Hmm,,, seam side up or down in the banneton?
Oh nice! I’ll give this go! Thanks!
Damn that’s beautiful to watch. I look like I’m wrestling with a weasel when I do mine
This is just sexy to me lol