I think it was perfect!
My husband cut into it 5 mins after it came out of the oven so I’m making a second loaf now that I can let cool for a few hrs.
The taste and texture difference between when we pulled it out and cut it to now (8hrs later) is insane, it’s SO much more delicious after sitting for a while.
I only folded twice. I let it sit in the fridge overnight after shaping, and when I went to put it on the parchment paper it had stuck to the towel so bad it was a mess.. so I had to reshape it last minute before i threw it in. I didn’t let it proof after that either, so I thought for sure it would be ruined at that point, nope! Pretty resilient.
by mommycaffienated
3 Comments
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I forgot to add, I do think it’s under fermented. For this next loaf, I’m going to do all 4 stretch/folds, then throw it in the fridge for 12-16 hours and shape/proof tomorrow.
It only got about 7 hours at room temp yesterday, then fridge for 8-9 hours after shaping.
Awesome job!