Hello everyone! Here is my second loaf:
Total dough: ~800g
Flour: 484g (50% type 0 + 50% type 1)
Hydration: 65%
Salt: 2%
Bulk fermented @ 25C for about 6h (stopped when the dough started to be bubbly and full of gas)
Cold proofed for 12h in the fridge
Baked with a Dutch oven, 30min @ 230C + 10min @ 200C for the crust.
Pretty happy how it turned out, I like the taste and and crumb!
by Sessa93
3 Comments
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Forgot to add:
3x stretch and fold every 30min at the beginning of bulk fermentation and shaping before putting it into the fridge
Looks great!