My last few loafs have finally started turning out good-looking after a couple months of mediocre bread. A couple of things that have felt like a breakthrough to me:
– Be relatively gentle with the dough and try to feel like you’re maintaining the fermentation bubbles when folding and shaping. Somethings that Joy Rides Coffee said that stuck with me was to feel like you’re stacking the alveoli on top of each other. Try to avoid de-gassing when scoring; something that can help is scoring after 5 minutes of bake time.
– Only one or two coil folds per set are necessary in my experience.
Recipe:
– 80% bread flour
– 15% whole wheat flour
– 5% rye flour
– 20% starter
– 2% salt
Autolyse 2 hours, 4 sets of coil folds over 5 hours, shape and rest in basket for another 2 hours, fridge for a day, bake in Dutch oven.
by ItsFreeland
1 Comment
that crumb 🫡