RECIPE
– Bread flour (12% protein) : 450 gr
– Water : 300 gr
– Salt : 10 gr
– Starter : 100 gr
PROCESS
– Mix everything to make a shaggy dough
– Rest 30 min
– 3 sets of S&F spaced by 30 min
– Some coil folds
– Total BF 16 hours at room temp (20ºC)
– Pre-shape and 30 min bench rest
– Shape into boule and places into an improvised banetton (bowl with a floured kitchen towel)
– Cold retard 6h30 in fridge
– Baked at 230ºC in DO, 20 min with lid, 30 min without lid
Because maintaining a dough at high temp without a proofing box is kinda fussy, I wanted to try a long BF at room temp on my counter. My kitchen temp is very stable, around 20ºC +/- 0,5ºC.
I am very happy with the result. The oven spring was way better than my 2 previous loaves, this one really looks like a ball and not a pyramid.
Rice flour is surprisingly expensive but it works really well to get a nice visual on decorative scoring.
The crust and crumb were delicious. I think it’s a bit overproofed though, what do you guys think ?
by Good-Ad-5320
5 Comments
I think she looks beautiful and perfect
It looks great.
Looks beautiful!!Curious if you temped your dough? What percentage rise did you go for? I am right now in the process of a cold retard following a bulk ferment at room temperature as well, but my kitchen was very cold overnight (around 14) and my bulk ferment took about 18.5 hours. Dough temp was 18 (after putting it in the oven with the light on in the am). I then did a final proof of one hour concerned it would drop to 4C in the fridge too quickly.
Rice flour is a lot cheaper if you buy it at an Asian supermarket.
I’ve been doing room temp proofs as well, but with starter at ~10%. Like it a lot since it seems to give gluten a lot of time to relax, making shaping a lot easier the next morning. Plus, it works a lot better with my schedule.
Nicely done. It is slightly over-proofed, but within the range of well proofed, so quite excellent!
How mature is your starter? Keep in mind that as it matures it does get stronger and will rise dough more quickly month to month.
I use the sourdough journey dough temp vs rise chart for a similar recipe to yours (bread flour 80-90% with whole wheat or spelt 10-20% but overnight cold proof). I have fluctuating kitchen temperatures so using rise % based on the dough temperature helps me be consistent in the bread results.
https://thesourdoughjourney.com/wp-content/uploads/2024/08/TSJ-Dough-Temping-Guide.pdf