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Perfection--double fed levain, overnight cold proof
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Perfection–double fed levain, overnight cold proof


Perfection–double fed levain, overnight cold proof

by awaken-ing

10 Comments

  1. awaken-ing

    Double fed 100% hydration levain (initial feed about 4 hours before second feed, which was about 4 hours before mixing the bread)

    40%:60% mix of whole wheat:AP flour (~900g not counting the levain flour)

    75% hydration (not counting the levain water)

    1.85% salt

    27.5% levain

    Mixed flour and water for hour long autolyse, then added levain, and salt

    6.5h bulk at room temperature coil folds as seemed appropriate every 30-60 minutes for the first couple hours.

    20 minute bench rest and then shaping

    Final proof was covered in the fridge overnight (about 12h) before scoring and baking in a high steam oven for 50 minutes at 475F

  7. AlbertC0

    Looks good, never thought to use those tins. Do you proof and bake in those?

  9. invitelove

    This is perfection! Major goals 🤪
    I can’t wait to see the crumb

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