Hello,
Think I finally nailed my mix and ear. Could maybe be a bit darker but I always chicken out and pull rather than risk a burn.
Levain –
35 g starter
35 g all purpose
35 g wheat
Dough –
804 g bread flour
75 g wheat flour
720 g water
Autolyse, mix flour with 680
G water, no salt. Then “cup and slap in the bowl” (don’t know term), slap and fold. Let sit for half hour. Add 40g water and salt mixture, cup and slap, slap and fold. Then let sit in proofer at 78 degrees for appx 4.5 hours. 6 stretch and folds total. First three every 15 mins. Second 3 every 30 mins. Then let sit in proofer for remaining bulk ferment.
Split, and roll dough in light boules and let sit for 20 mins.
Shape using tartine method. Sit in bannetons in fridge for 12 hours. This loaf was like 15 hours. Can sit for up to say around 36-48 hours in fridge before gets too sour.
Like I said, I’m proud of this loaf but looking for tips.
Thanks!
by BoxFullofPepe
12 Comments
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https://preview.redd.it/5fetrtw5gs9g1.jpeg?width=3024&format=pjpg&auto=webp&s=32b5fc1fa0f3d90ba46c4defa165e3bf1b1e67db
Guess didn’t post crumb
Really good. The oven spring is good and the cook is good. Looks like a solid bake, no notes!
Looks fabulous!
Quite literally perfect
Zero notes ma’am or sir or zir
🫡
Slice and butter immediately. Looks amazing. I always start to feel hopeful when I see that skin blister, even before I cut in.
Looks great.
I think the rules of this sub should be that anyone who post’s their bread (including crumb shot and recipe etc) must give a slice of bread to each of us who comment.
Stunning, take a bow
Did you bake that loaf on a Bread Steel? Or Dutch oven?
Looks perfect to me, how’s it taste?
Freakin 1 million/10 – looks amazing