79% ish hydration! I overproofed my first 79% loaf before this so i started bulk fermentation a bit later and it did wonders! I was afraid to underproof my dough, but looking for signs that it’s done (big bubbles at top, jiggly but doesn’t deflate) helped a lot. I’ve learned to just let the dough do its thing and not worry about “how long” it’s taking 😎
recipe:
Levain (start at 12-1am)
61g white flour, 61g water, 9g starter
Autolyse (12pm)
415g white flour, 328g water, 8g salt
Mix levain into autolyse at 12:30pm, stretch and fold every 30 mins 3-4 times, bulk ferment, and shape at 9pm. Cold proof overnight at back of fridge.
Score and bake at 11am, 450f covered for 30 mins in a dutch oven and 400f uncovered for 20 mins. Cool until room temp
by qwlry
Dining and Cooking