So I accidentally left this loaf (pic 1) out on the counter for the bulk ferment stage for way longer than I would usually do, more like overnight 8-9h than my usual 4-6h. I thought it was done for and would be overfermented, but I baked it anyway. Helped by a warm day I’m sure, but look at my previous loaf in comparison!!
I’ve also been feeding my starter in a different ratio so it’s much stiffer and I think this has helped. Look at the difference in crumb, ear, oven spring!
Process:
300g strong bread flour (sometimes replace 120g with semolina)
200g water
Mix in stand mixer and leave for an hour or so
Add in 60g of stiff starter (usually do a scant tbsp starter with 65g flour to 30-35g water) and 6g of salt
Mix in mixer for 3-5 mins, leave again for 45 mins.
Perform 4 sets of coil folds every 45 mins
Bulk ferment all day or overnight on warm kitchen counter (somewhere between 21 and 25c this summer) until nearly doubled
Shape and prove on warm counter until puffy and then fridge for another good few hours (I find I can leave in the fridge overnight if I don’t have time to bake!)
Bake in Dutch oven for 25 mins at 240 (my oven is dreadful so probably isn’t this hot) and then 15 mins at 220 with lid off
by leka–
1 Comment
Beautiful loaf !