I love how this batch came out! Let me know what you think 🙂
by GlassBackground4071
3 Comments
GlassBackground4071
I did 415g AP Flour at 65% hydration, 11g Pink Himalayan Salt, and 100g of starter.
Put it all in a stand mixer for 5 mins and put in a container to rise. For the first hour I folded every 15 mins. The following hour, folded every 30 mins. Afterwards I left to bulk ferment for 6 hours more in counter.
Following the 6 hours I shaped and placed onto a bannister for 1 hour.
30 minutes before the hour I preheated the oven to 500 and Dutch oven as well.
Transferred to a parchment paper, scored, and in the oven for 30 mins with lid on (ice cubes as well) and 20 minutes with lid off.
Allowed to cool for 12 hours.
MaterialSituation
I’m curious how important folding is if you’ve used a mixer at the beginning of the process?
IncognitoErgoCvm
It’s progress, but it still looks underproofed to me.
3 Comments
I did 415g AP Flour at 65% hydration, 11g Pink Himalayan Salt, and 100g of starter.
Put it all in a stand mixer for 5 mins and put in a container to rise. For the first hour I folded every 15 mins. The following hour, folded every 30 mins. Afterwards I left to bulk ferment for 6 hours more in counter.
Following the 6 hours I shaped and placed onto a bannister for 1 hour.
30 minutes before the hour I preheated the oven to 500 and Dutch oven as well.
Transferred to a parchment paper, scored, and in the oven for 30 mins with lid on (ice cubes as well) and 20 minutes with lid off.
Allowed to cool for 12 hours.
I’m curious how important folding is if you’ve used a mixer at the beginning of the process?
It’s progress, but it still looks underproofed to me.