7 loaves in I decided to extend my baking time for a darker crust. Have come to realise my past 6 loaves were a bit gummy because they were undercooked. This one was so tasty in comparison! A bit overproofed but happy with this crumb.
375g bread flour + 25g AP (ran out of bread flour)
300g water
80g starter (peaked)
8g salt
Fermentolyse 30min, stretch and fold salt, 2 coil folds. Total bulk ferment 3hr (dough temp was 30C). Cold proof 16hr. Preheat 245C 30 min. Baked 230C 20 min lid on, 220C min lid off.
by Next_Preparation363
6 Comments
Looks lovely ❤️
Nice loaf! I also live in a fairly hot country, what was your % rise for your BF at 30c ?
Work in a German bakery for a while. It’s not baked until the crust can be fashioned into a prison shank and the colour straddles that line between a beautiful reddish brown and totally fucking burnt. 😂
It looks perfect to me.
Yo dawg that’s not overproofed it’s perfect
Looks very good. 👍