Been baking for about 2 months and finally getting consistent results! Managed to squeeze in one more bake before hurricane Milton hits later. Any advice to improve? I think I should’ve let it ferment just slightly longer based on the crumb.
Recipe:
300g Bread flour + 100g Spelt flour
291g water – 75% Hydration
8g salt – 2%
70g starter – 17.5%
Autolysed 1 hour (save 10g water to mix in salt)
Mix in starter then wait 15 mins
Mix in salt + remaining water and wait 30 mins
3 sets of stretch and folds 30 mins apart
1 coil fold
Leave for remainder of bulk fermentation – about 6 hours 20mins total. Dough temp was around 75-77 degrees F
Pre-shape and rest 30 mins then shape and placed into banneton overnight
by tam135
3 Comments
Very nice, looks yummy. Maybe it could have fermented just a tad more, but it’s definitely in the good range. My only advice is to stay safe, take care of yourself and loved ones. Share some good bread while you wait for it to pass.
It’s a beauty! Yes, you can ferment a little longer if you’d like.
Best Wishes and stay safe!!! I have family out there too so trying to keep close tabs in what Milton is doing. The one family member I thought we didn’t have to worry about has tornadoes touching down now – geez!!! Feel very worried for everyone!
Oh my word! Stay safe!