Ok, I finally get the hype for cold proofing 😅
I’m normally so impatient but I have been aiming for more blisters on my loaf and chatgpt gave me a few recommendations (cold proofing being the main one)
I had to leave my high hydration dough to bulk ferment without coil folds longer than I expected so I ended up laminating before shaping. Looking for advice on how to get a more even but still open crumb 🙂
Recipe will be in the comments!
by justheretoreadd
1 Comment
Recipe:
80% hydration sourdough
80% bread flour, 20% whole wheat flour
20% starter
2.5% salt
Day 1 Morning
Dough mixed @ 7:45am, 77°
8:40am First stretch & fold 71°
9:15am 2nd stretch & fold 76°
9:50 Am 3rd stretch & fold 77°
10:25am final set of stretch & folds, 76°
11:00am 1 set of coil folds (all I could get in before work)
6:00pm laminate, shape, & banneton rest (loaf @ 64°)
6:45pm stitch up loaf and put in fridge overnight
Next Day
5:45am preheat Dutch oven @475° for 40 minutes
6:25am score, spray with water, and bake @450° for 20 minutes (with a thick baking sheet on the rack below to prevent burning the bottom)
6:45am remove lid & tray, spray 1 more time, & bake for 20 more minutes @425°