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AppleGrannyGreen
I’ve been having such a hard time recently with always under or over proofing my loaves & I was so pleased to see this crumb!! I think I’ll extend bulk for 30 mins next time & see if the holes open up a little more.
Recipe: Mini loaf, 75% hydration, aiming for 78f dough temp!
250g AP flour
179g water
5g salt
50g starter
Mixed dough with a dough whisk, then hand mixed for a good 10mins until it developed a bit of a window pane.
Let dough rest for 30mins, stretch & fold until I couldn’t anymore.
Rest 30 mins, coil folds.
Continued doing coil folds every 30mins 3 more times.
Rested for 3.5hrs/until it reached the 6hr mark, keeping a consistent temp of 78f.
Preshaped, rest for 15-20mins.
Did a tri fold, rolled it up & put into the banneton. Rested there for 5mins, then stitched it up & left it on the counter for 5 more mins, then covered & stuck it in the fridge.
Baked after 14hrs in the fridge, preheat oven to 500f, decrease to 450f once it’s in. Lid on for 20mins, lid off for 20mins.
leherr
This looks amazing to my beginner eyes! Nice crumb and crust!
TrophyPhillips
My ideal crumb, always soooo happy when I land here.
4 Comments
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I’ve been having such a hard time recently with always under or over proofing my loaves & I was so pleased to see this crumb!! I think I’ll extend bulk for 30 mins next time & see if the holes open up a little more.
Recipe: Mini loaf, 75% hydration, aiming for 78f dough temp!
250g AP flour
179g water
5g salt
50g starter
Mixed dough with a dough whisk, then hand mixed for a good 10mins until it developed a bit of a window pane.
Let dough rest for 30mins, stretch & fold until I couldn’t anymore.
Rest 30 mins, coil folds.
Continued doing coil folds every 30mins 3 more times.
Rested for 3.5hrs/until it reached the 6hr mark, keeping a consistent temp of 78f.
Preshaped, rest for 15-20mins.
Did a tri fold, rolled it up & put into the banneton. Rested there for 5mins, then stitched it up & left it on the counter for 5 more mins, then covered & stuck it in the fridge.
Baked after 14hrs in the fridge, preheat oven to 500f, decrease to 450f once it’s in. Lid on for 20mins, lid off for 20mins.
This looks amazing to my beginner eyes! Nice crumb and crust!
My ideal crumb, always soooo happy when I land here.