Room temp 30 deg Celsius
Bread flour 300g
Starter 60g
Salt 6g
Water 235g
Autolyse flour and 225g water for 1 hour
Add starter, mix in well.
Add salt and 10g water. Mix in well. Slap and fold a few times. Start to do 4 coil fold every 30-40 mins. Then leave to bulk.
At 4.5 hours, I did a preshape.
At 5 hours, I shaped and then left it to relax for 30 mins. Stitched and then cold proof for 13 hours before baking. It was airy and bouncy going into the fridge but poke test showed still some room to grow.
I deliberately didn’t put the loaf into the coldest part of the fridge but nearer to the entrance/top to further get it to proof. But the loaf shrunk a little instead lol.
Anyway, based on the crumb, could I have perhaps bench proofed a bit longer before I put into the fridge ?
by halfpastsixbakes
9 Comments
Na, people run themselves ragged trying to get that crumb. It’s sometimes referred to as a wild crumb. Very desirable. Good job!
Wow this is some good bread! Well done!
Perfect crumb
Did you include your coil fold time to your bulk fermentation? that would have made it 6.5 hours vs 4.5 – I think it looks great! What’s funny is that you look at the charts to at least give you a ballpark range! You went beyond the so called time limit and it looks really good! The beauty of sourdough is that it’s never the same!!! LOL
Insane crumb! Fantastic job! 👏🏻🙌🏻 how was the flavour?
Another example of being gods favorite
Looks good! Still tying to achieve that crumb!
Looks good – you can push bulk further if you want a more even crumb
Gorgeous, absolute goals! What was your bake temp/time/vessel?