I replicated my last loaf (but added autolyse) but planned to increase bulk fermentation time but it was warmer and the dough was at 25 degrees C so I had to reduce the time instead as I was worried it would overproof. I gasped when I opened the lid!
Ingredients: 900 bread flour 100g wholemeal 200g starter 20g salt 720g water
Autolysed for an hour as my starter wasn’t ready and I thought I might as well. Added the starter. Added salt after 30 minutes. Then did 1 S&F and 3 coil folds 30 mins apart. I can’t remember exactly what time I shaped but I think the BF time was about 5/6 hours until I thought the dough was jiggly and bubbly. Cold ferment in the fridge for about 20 hours. Baked at 260 for 20 minutes with the lid on and 20 with the lid off. I gave this loaf to a friend but I cut into mine and it was lovely. I didn’t take a picture apart from when I had (plant based) butter on it!
by shedgehogsss
2 Comments
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Beautiful loaf!