RECIPE:
500gr white bread flour
400gr water
100gr starter
12gr salt
78F proofing/75F kitchen
11:20am start (hydrolysis for 3:40h room temp 75f)
3:00pm Add starter
15min add salt
15min saf (stretch and fold)
30min saf
30min caf (coil and fold)
30min caf
30min caf
30min caf
60min caf
120min proof + shape and retard (9:43pm fridge)
Question, for more open crumb, is it shaping technique or should I proof it longer?
by BunchLocal
11 Comments
Looks amazing! You want your crumb more open than that??
Are you adding all the flour and water at 11:20 and then your starter then? And then your salt?
What’s your bake time on this bad boy?!
Is hydrolysis another word for Autolyse? Never heard this word before
Why does the hydration percentage mean? This looks incredible!
Question for you…I’ve been having major issues with my bulk ferment at 70% hydration. How do you even manage 80%? Mine turns into a spread out goopy mess and shaping is nigh impossible.
What changes have you made to your process to get from the loaf you posted a year ago to this? P.s. did i get this right — your total bulk is around 4hrs (from adding the stater) at 75f and then after shaping you proofed for 2hrs at 78f before moving to the fridge?
Ah- mazing!
Lovely. I usually stop around 75% for boules and batards because I lack the skill to work with really wet dough. That’s a truly great looking loaf.
That’s a very pretty loaf, not gonna lie.
Very nice! What was your retard time?