600g bread flour 605g water 2g Caputo yeast 12g salt.
Fermented 10 hours room temp. 4 rounds of folds. Cooked 450f 50 minutes in Dutch oven covered, 10 minutes off.
by skylinetechreviews80
8 Comments
Glittering_Lights
Very nice!
JustineDelarge
I would be very proud of myself as a novice baker if I turned that out!
LordOfFudge
I would totally dip that in soup. Or spread butter on it. Or just eat it.
weelburt
Stretch some more… you’ll get there
000topchef
I’d be beyond happy with that. I live in a hot climate, I don’t think I could leave it that long at room temperature. What is your room temperature?
Patient_Day6198
What was your recipe? Please be kind enough to share. I am struggling for a good easy recipe 🥲
Novel_Land9320
Looks overproofed
schilll
It’s looking really good and you should be proud of your self!
Keep doing the same recipe till you master the recipe.
And I will give you some pointers, 4 folds is to little. Do a fold every 30-45 min.
If you are going to ferment for more then four hours you should ad some sweetness to the dough. It’s not to ad sweetness to the dough, but to give the yeast more energy. Ex 25g honey, syrup etc for every hour longer then 4h rise. The yeast will eat up the suger.
And if you plan to let the dough rise more then four hours you should lower the proofing temp to avoid over proffing.
And do not cut open the bread before it cooled to room temp! It is very important to be patient. The crump need to set before you open it up. This will improve the crumb, the bread will be softer and keep fresh longer.
8 Comments
Very nice!
I would be very proud of myself as a novice baker if I turned that out!
I would totally dip that in soup. Or spread butter on it. Or just eat it.
Stretch some more… you’ll get there
I’d be beyond happy with that. I live in a hot climate, I don’t think I could leave it that long at room temperature. What is your room temperature?
What was your recipe? Please be kind enough to share. I am struggling for a good easy recipe 🥲
Looks overproofed
It’s looking really good and you should be proud of your self!
Keep doing the same recipe till you master the recipe.
And I will give you some pointers, 4 folds is to little. Do a fold every 30-45 min.
If you are going to ferment for more then four hours you should ad some sweetness to the dough. It’s not to ad sweetness to the dough, but to give the yeast more energy. Ex 25g honey, syrup etc for every hour longer then 4h rise. The yeast will eat up the suger.
And if you plan to let the dough rise more then four hours you should lower the proofing temp to avoid over proffing.
And do not cut open the bread before it cooled to room temp! It is very important to be patient. The crump need to set before you open it up. This will improve the crumb, the bread will be softer and keep fresh longer.