Thanks to all the kind tips I got on my last post.
Since my last attempt only four days have past but I was lucky enough that my starter popped (she now doubles and almost triples in size after 4-6h). I also followed your request to lower the hydration to 65% and let it bulk ferment longer. I watched the sings and it took almost 10 hours.
I am so proud of my breadchild. She matured so beautifully. And also tastes delicious.
by Suspicious_Lawyer424
2 Comments
Sorry but I hadn’t seen your first post and the first photo just made me giggle helplessly while I was brushing my teeth 🤣🤣🤣 your new breadchild is beautiful fantastic job!
The recipe I used and the changes I made:
100g of truly active starter (it wasn‘t truly active the last time around)
325 g of water (65% hydration, my last attempt was 70%)
100g of WW (or type 1050 wheat flour)
400g of wheat flour (type 550)
10g of salt
Mix everything except salt, let sit for 30 min than add salt and lightly mix.
After another 30 min start 4 rounds of stretch and folds 1h apart.
Let bulkferment for a long time (in total it was 10 hours since it‘s kind of cold in my home, I think she could have used a little longer, but it was 0:30 and I was tired)
Shape and cold proof over night.
Bake on a Pizzastone at 250°C for 20 minutes. After 10 minutes release added steam. Bake another 20 at 220°C and another 5- 10 minutes at 180°C