This dough was left for 4 days in the fridge due to circumstances beyond my control. I usually cold ferment for 24-48 hours, but this still got the job done.
-520g flour (1/2 bread flour & 1/2 AP,ran out of bread flour)-
-11g salt-
-6g Bakers Choice instant yeast-
-475g water-
Mixed, 2 rounds of bowl folds (15 minutes apart), 3 rounds of coil folds (20 minutes apart), slicked with 5g olive oil, cold bulk ferment, final rise for 2-3 hours, dimpled & slicked again with oil and baked at 430°F for 25 minutes. I think I’ll go for 30 minutes next time, as I’d like a little darker crust. Or maybe I need to use more oil/ raise the temperature.
Any ideas or tips would be greatly appreciated.
by PineRoadToad
2 Comments
More oil will definitely help with the color but the bubbles on that look amazing! I’m sure the flavor really developed with all that time in the fridge
So fluffy. Very nice job