I’ve been pumping out 3x 1kg loaves a week for the last two months or so (previously baked bread as a hobby since COVID and it’s been a fun hobby). Finally got a crumb that I’m happy with, this was
2h autolyse, followed by 4x coil folds (30m apart), 4h bulk ferment, then divided up, preshape and final shape into the bannetons. Then I did the final proof for about 6h (it’s pretty cold here) and into the fridge for 2 days before baking. I have been experimenting with different cold proof times and fit it around my weekly schedule so I can have fresh bread twice a week.
Ive found I like this crumb, but the dough tension wasn’t as great after 2 days. It feels like it’s either an uneven crumb with a good ear or an even crumb with a worse ear. How much does everyone let the final proof go for until the cold proof?
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I’ve been pumping out 3x 1kg loaves a week for the last two months or so (previously baked bread as a hobby since COVID and it’s been a fun hobby). Finally got a crumb that I’m happy with, this was
80% bread flour, 10% wholemeal, 10% spelt, 20% levain, 75% hydration, 3% salt
2h autolyse, followed by 4x coil folds (30m apart), 4h bulk ferment, then divided up, preshape and final shape into the bannetons. Then I did the final proof for about 6h (it’s pretty cold here) and into the fridge for 2 days before baking. I have been experimenting with different cold proof times and fit it around my weekly schedule so I can have fresh bread twice a week.
Ive found I like this crumb, but the dough tension wasn’t as great after 2 days. It feels like it’s either an uneven crumb with a good ear or an even crumb with a worse ear. How much does everyone let the final proof go for until the cold proof?