I’m so happy lol. This is probably my 20th loaf and I was inspired by this thread to try something different.
- 150g whole wheat starter
- 325g warm water
- 500g bread flour
- 10g fine sea salt
- Mix all ingredients – autolyse 90 minutes
- 3 sets stretch and folds and 1 lamination style fold
- Bulk rise 10 hours
- Lamination style fold
- Heat Dutch oven in 450 degree oven
- Rest dough 1 hour in bowl w floured cloth
- Baked covered for 7 minutes then score
- Bake 13 covered for 13 minutes more
- Bake uncovered 40 minutes
by SnooRobots1952
13 Comments
How did scoring after 7 minutes effect your crumb in any way?….
Incredible looking loaf, congratulations! I read somewhere that, to avoid deflating gasses, you shouldn’t laminate after bulk fermentation, but this loaf proves that point to be wrong. May I ask what lamination method and what shaping method you used to achieve such a nice spiral crumb?
This is beautiful
Can someone explain what a 7 minute score means?
Congratulations! This a beautiful loaf, I hope you feel your accomplishment!
Bake uncovered for 40 min?
If you need to score after the bake starts it means there isn’t enough humidity.
It’s so interesting seeing everyone’s different recipes. Gorgeous loaf!
>Bake uncovered 40 minutes
Press X to doubt. I’m sure you added steam during the bake.. also, why would you fold AFTER a TEN HOUR BULK FERMENT? Do you mean shaping?
Hi nice looking loaf. Well done. Did your Boule somehow get flipped over before baking. The spiral seems upside down.
There seems to be some confusion over your methodology. Bulk ferment 10 hrs, shape using lamination fold? Cold proofing ? Rest in bowl after cold proof, 7 min initial bake before cutting expansion understood.
Do you have a video of this workflw?
lovely bread! Mst people aren’t going to fixate on it, but I’d say the ten hour bulk is actually as important as the other things
Nice!! I can’t wait to test out some shaping techniques the next time I bake. I would love to see a crumb structure like that