Yesterday I posted a video of my shaping of this batch of loaves and asked you all to guess the fermentation.
Ended up being a 24-hr cold retard. I still have one more in the fridge, which will probably end up being closer to 40 hrs.
Anyway, here’s a video of the bake and the crumb reveal.
Recipe in comments.
by deAdupchowder350
7 Comments
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Recipe (2 loaves) KA bread flour: 500g Central Milling T80: 350g Central Milling Spelt: 150g Water: 700g (70%) @ 95 F Starter: 200g Salt: 20 g
[Link to previous shaping video post](https://www.reddit.com/r/Sourdough/s/hV6cXXNwAE)
Start at 4:15pm. Put in fridge around 10:30pm
1. Combine flour and 650g water. Mix in kitchen aid with dough hook. Autolyse for 30 min. T = 85 F
2. Add starter, salt, 50 g water and mix about 4 min in kitchen aid. Shape roughly into ball. Move bowl into oven with light on about 45 min.
3. Stretch and fold. Wait about one hour.
4. Stretch and fold. Wait about 30 min.
5. Stretch out dough to laminate and form into a ball using gentle slap and folds. Move to clear bulk fermentation vessel. T = 79 F
6. Ended bulk fermentation at about the 5 hour mark after I saw about 67% rise (2500mL) (roughly followed bulk fermentation guide from Sourdough journey – but I decided to let it go a bit longer). End temp 80 F
7. Divide, reshape then 25 min bench rest.
8. Shaped as a “strong batard” in Perfect Loaf pg. 103 (see video)
9. Put in fridge for about 24 hours.
10. Preheated oven to 450 F for about 30 min.
11. 20 min lid on (with water spritz). 20 min lid off. Remove from Dutch oven and put directly on rack to cook for another 8 min to get nice and dark brown.
Nicely Done!!
Interesting wild crumb result. Surprised about that outcome with the lamination before shaping, but the dough looked really bouncy in the banneton – magic!!
Obsessed with that beautiful crumb! That is my goal loaf! Looks amazing!
Thats Lovely!!!!
What do you use to cut your bread? Looks great!
The mods deleted my comments, and this one will probably get me banned too. I still feel the same way. Unfortunately, this isn’t a place for discussion — you’re either praising, or you better keep your mouth shut.