Long story short: I finally did a hydration experiment with the flour I use and it’s made ALL the difference for me.
80/20 mix KA bread flour/KA whole wheat flour
70% hydration
10% starter
2% salt
6hr total bulk ferment, ambient temp in my house around 74F, only two coil folds
1.5hr ambient proof
.75hr in freezer
Open bake: 450F, 30 minutes with steam, 15 minutes without
I think I’d like to try strengthening the dough a bit more with my next go round but overall I’m pretty happy with these results.
by Good-Humor4119
3 Comments
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I think there’s something to this ambient before cold proofing. To go from shaping to fridge to oven right away doesn’t seem like enough rise. Your results here look great
That looks awesome