Not upset at these loaves or anything just curious where you think they fall on the proof scale. Just trying to really master my method and wonder if I should bulk for more or less time. Thanks for checking out my post!
Recipe:
500g flour – 75% KA bread flour (single score is 25% KA whole wheat, double score is 25% KA golden wheat)
365g water (73% hydration)
25g starter for both
10g salt for both
Method:
- 25g of fed or unfed starter into a mixing bowl
- mix starter and water that is heated up to about 90° to 95° together to break up starter
- Add all the dry ingredients and mix until shaggy mass
- Rest for 15-20 minutes
- 4 sets sets of bowl stretch and folds set at 15-20 minutes intervals
- Bulk ferment for 8 hours (I start the bulk ferment clock when I mix the flour and water with the starter together)in lightly greased containers on counter
- Turn out dough and preshape
- Bench rest for 20-30 minutes
- Final shape into batards and directly I to refrigerator 8-12 hours usually no more than 24
Next day
– preheat oven to 500° with Dutch ovens inside
– Score dough place into Dutch oven with 2 ice cubes turn down oven to 450° bake for 20min lid on
– Lid of bake for 10-20 min whenever preferred brownness is achieved (I Think 15-18 min for these loaves)
by smish730
15 Comments
These look beautifully proofed to me! Random sizes of holes in the crumb and beautiful oven spring. Tall shoulders too. Gorgeous! I hope you enjoy them!
Literally perfect
Hi. ⭐⭐⭐⭐⭐Great loaves
Slightly overproofed, but that’s how I prefer it
great… goodness, gracious, how old is your starter? You make me want to start this process on my lunch lol you made it so simple in your explanation.
So your bulk ferment starts when you mix everything together and therefore includes the stretch and folds?
That would fall in between “Perfection” and “Heavenly”.
Looks beautiful, what does the crumb look like after you cut it
25g levain for 2 ??? Looks a bit under proofed to me, really good oven spring though. 6/10
It falls on my plate then in my stomach. Where else would it fall?!!
Looks amazing 🤩!!!
Maybe 🤔 maybe proof a little more time. But I would still gladly buy this loaf 🍞!!!!
It blows me away that some comments are saying underproofed and some are saying overproofed and others are saying it’s excellent.
everybody says overproofed, but looks slightly underproofed to me
Text book
Falls on the delicious scale.