After 6 failed loafs, I finally made something edible. However, it still has issues. It’s not rising much in the oven and doesn’t have an ear. It’s also still a little gummy in texture.
I think my main issue is that I don’t know if I’m under or over fermenting my dough. However, this was the first dough I made that wasn’t horrifically sticky after the fermentation period.
Recipe:
120g starter
7g salt
195g water
300g flour
10 hours bulk fermenting, first hour of that included 4 coil folds every half hour. It took 10 hours to rise around 30%.
by PartyItem