Hi,
What do you think abou the crumb?
The bread tasted great (excuse the shaping of the loaves), however the crumb looks uneven and big bubbles at the top. I know that big bubbles at top means underproofed, but the dough doubled in size after 24 hour RT.
No mixing or baking stone used.
Looking forward to try 80%.
Recipe:
50% AP Flour
50% Whole wheat flour
75% hydratation
1% dry yeast
2,5% salt
1 hour autolyse
3-4 times coil folds
24 hour room temperature rest
by cosiemiller
3 Comments
Wow! 24 hour rest at room temp and it didn’t overproof? Crumb looks amazing btw.
That crumb looks fantastic! Well done
This is looking so good