Hey everyone – I was fairly sure that the fermentation on this would be ok, possibly over if anything. But on cutting into it the larger air pockets suggest maybe under?
Process
400g white, 100g wholemeal – one hour autolyse with 365g water
70g stiff starter and 10g of salt added
Four rounds of strengthening and was a very beautiful dough to work with
8 hours bulk ferment at 22 degrees ish – I use the aliquot method and it fermented a lot quicker than it usually does
16 hour cold proof, baked at 250 lid on for 20, 30 min lid off
by Salty_Public_4581
10 Comments
That looks just right, maybe slightly over.
This looks properly proofed to me.
Looks just a bit under with some of the bigger holes and how much the score expanded in the oven, but only just a bit. Still looks like great bread.
https://preview.redd.it/1lc6rv3xhtse1.jpeg?width=1091&format=pjpg&auto=webp&s=0a472385062c2ac6f034024de6c26eb2192aef7f
little bit over but let me tell you, that hole in the center looks spooked!
Hi. That’s a very nice-looking loaf, imo.
If anything, I’d say a touch over proofed, evidenced by holes in the alveolar membranes and slightly flattened cells. The variance in cell size is possibly more down to gluten development being too fast, causing air inclusions.
Happy baking
Man you did a great job. The smaller, more compressed layer of hole structure at the bottom the tunneling hole in the center, and the slight separation of the crust from the crumb towards the right of the loaf, and the height of the loaf indicate barely underproofed.
How did you protect the bottom from burning?
We’re getting into the weeds on this one.
Looks delicious to me.
Looks correctly fermented and the holes may be a shaping thing (trapped bubble)
10.5 hours for bulk at 22c according [https://images.app.goo.gl/GhHbz29wpbDuwT9F7](https://images.app.goo.gl/GhHbz29wpbDuwT9F7)