Underproofed??? Is it better to bulk rise in the fridge or on the counter?? Is my starter weak? It kind of passed the float test… like sunk and then rose. I don’t know what I’m doing SOS🤣
525 g water
200 g starter
700 g unbleached all purpose
20 g salt
20 min autolyse. 5 stretch & folds every ~20 mins for 2 hours. 10 hour bulk rise in fridge. 1.5 hour counter rest to bring to room temp. 30 min bench rest after shaping. 2 hour final rise in fridge. Baked 30 minutes at 450 degrees with lid and then 15 mins with lid off.
by hailayne
3 Comments
That looks amazing for a beginner are you sure your a beginner!
Yes, a bit underproofed. Was all of the bulk fermentation done in the fridge? It needs some time in a decent room temperature before the cold retard, that’s quite important. Check this out.
https://preview.redd.it/pz4lk0pv0xud1.jpeg?width=1547&format=pjpg&auto=webp&s=a9f73d1426ee96cfa497ce1f4a644a82be39e20f
It’s underproofed but I love big holes in my bread. That’s literally my favorite part after the crust. It looks very good, especially for a beginner.