A typical Tartine-style country bread with a rather conservative hydration.
Everything was mixed directly in the machine without much fuss.
6.5 hours bulk fermentation at a dough temperature of 24°C,
3 coil folds at the beginning with 30-minute intervals.
After shaping, proofed overnight in the fridge.
Baked at 250°C on steel.
Off course with more water it would be even more open.. but also with that amount of water (75%) there is a lot possible. And I like the Cotton Candy like Crumb from
A low water loaf.
by timtim2409
4 Comments
What a lovely crumb!
Looks great. Got me in the mood to bake again.
Directly on preheated steel uncovered or dutch oven on the steel?
I think it could be bulked a bit longer to open up the vertical holes more. But I’d eat that any day.