I was expecting this one to be awful because during the final shaping I broke the skin and tried to fix it and made it worse. I put it in the banneton anyway but it was a wet sloppy mess. To try and save it I put it in the freezer before baking it. It was in there for about 2 hours and I barely managed to get it out of the banneton. I needed a knife to do a nice big score. I used a pizza stone to use it as I’ve never tried open baking before and I also wanted to see how it was rising. I used boiling water and ice cubes to create steam and watched it like a hawk. It was so interesting to see it rise! I did do a second score after about 10 minutes. Was so pleased with how it turned out! I do need to get better at shaping though – it’s definitely the most difficult part for me.
Recipe: 450g bread flour 50g WW flour 360g water 100g starter 10g salt
Mixed all the ingredients together. Slap and fold on the counter for 10 minutes. Did 4 sets of coil folds. BF for about 6/7 hours. Cold proof for 36 hours.
by shedgehogsss
4 Comments
Huh, the freezer you say. I broke one last week which looked perfect and then I must have stretched it too far and it turned into goopy mess immediately — I also baked it anyhow (in a loaf pan) but it turned out basically super flat because it wasn’t big enough to fill the loaf pan. I’ll remember to try the freezer if (when) I do it again.
Amazing! I use similar ratio but 50g of started instead of 100g. Have you done folds during BF? What temperature? Sorry for so many questions, I am trying to find a way to less hands on bread 😀
Beautiful!!
My latest learning with shaping (reinforced by many of the fine people here) is that less is more when it comes to building tension.
I was trying to do too much with final tension rolls, i was tearing my dough and creating soupy messes with anything reasonably high hydration.
Looking at the way that [pros shape](https://youtu.be/U4dyWZZVeWI?t=799&si=Mfj4eDuPqFY2eBze), they build a lot of tension with initial folds and stitches, the final roll is then really only used to seal things up.
Outside of screwing up your shaping (which I’ve done many times), the amount of spring you get is likely to be more dependant on the quality of the bulk ferment