My absolute favorite part of baking is the tactile sensation of handling the dough, and steps 7 and 8 (coil folding and shaping) specifically showcase that. I often find myself day dreaming about a clean coil fold or the perfect shape, applying just enough tension without over handling. There are so many nuances to dough handling and I definitely have a long way to go. As always I draw inspiration from fullproofbaking and one day hope to be able to consistently achieve that level of open crumb.
Recipe is 350g King Arthur Bread Flour, 265g water, 70g starter (100% hydration starter with 5% rye 95% bread flour). Autolyse for 4.5 hours, bulk for 6.5 hours at 75F, 20 min countertop proof followed by 12 hour overnight fridge proof. My brod and tyalor bread proofer helps keep the dough at 75F in the cold Chicago winter.
I don't usually share video online by this community has been such an inspiration and wanted to share something unique here. Apologies for the low quality gifs, using a freebie movie editor. I just re uploaded this post bc TIL Reddit only has previews when you post on your phone
Wishing everyone the most open of crumbs this new year!
by protozoicmeme
5 Comments
Great post, thanks for sharing.
I wondered if the lamination and coil folds were really necessary, because I just do stretch and folds, but then you cut it up and it sure is pretty! Maybe I’ll give it a shot next time. Thanks for sharing!
Major props for stretch and folding technique. I’m exhausted watching it but man does it show out in that crumb. Well done!
I liked it a lot! It was almost like my your baking twin. Almost the exact same process for me.
Temperature and ph are backwards I’m pretty sure