She wasn’t the best looking, but she sure was cooking! (And super soft) what’s your opinion?

I pushed my BF to longer times as I kept getting slightly under proofed bread, and then I made some that wasn’t under proofed but just too tough and a bit hard on the teeth. Then I made this not very good looking but seriously soft and tasty bread that I just can’t resist 🙂

I did not cold proof it. 7 hours BF, 3 hours room temp proof 22c
I did not autolyse it.

Yes there are some holes but that was really the only large hole and when I shaped it it has some big ol bubbles that I didn’t pop.

Recipe:

100g stiffish starter that had been fed with some sugar the day before- 20%
325g warm water – 65%
15g Salt 3%

(500g flour all together) 100%
400g white bread flour
70g Wholemeal
30g rye

Mix water, starter, 10g flour and salt

Mix in flours

Dough temp throughout can be kept at – 73f-75f (timings will change with room temp)

Bulk ferment begins / set stopwatch / timers / take note of time.

1. Rest for 30 mins then stretch and fold

2. Rest for 30 mins then stretch and fold

3. Rest for 30 mins then stretch and fold

4. Rest for 30 mins then coil folds

2 -3 hours have now past
(Mine happened after 3 hours had past cos waited a bit longer in between folds cos life)

Rest in lightly oiled bowl in warm place for 4-5 more hours. I waited 5 hours.
Can keep warm if winter in cupboard with hot water bottles.
(BF until dough has bubbles on top, is jiggley, passes window pane test, has grown in size.

(4-5 hours after.)
Shape into banneton (i didn’t pop some large bubbles which caused what looked like in pics an underproofed dough but it was just shaping bubbles)

Rest for two more hours at room temp

Place in freezer for 45 mins before scoring
Bake!

Heat oven to 240c and heat up Dutch oven for long time.

Place dough in banneton and spray with water
Bake at 230 for 35 mins

Take off lid and bake for 15 mins

Dough is ready when inside temp is 205-210f (96-99c) and it sounds hollow underneath. (And golden brown as you like)