Less gummy, which I think is just waiting longer to cut it but I’m still seeking out that even crumb.
by petewondrstone
8 Comments
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petewondrstone
Feed My starter a 1:1:1 ratio (starter flour water) for a few days.
Once it is doubling to tripling I make this loaf.
500 g flour 380 g filtered h20 (to reduce variables caused by ph, chlorine, minerals etc) 100 g starter 12 g salt
In large bowl, mix flour and water well with a spoon. Cover with damp towel. Let sit for an hour.
Add starter and salt. Knead it.
Wait 20 min and do a stretch and fold (repeat two more times for a total of three stretches at 20-30 minute intervals.
Bulk rise for 10 hours (10pm to 8am) 67 degrees house
Next AM Shape (few stretches from the middle – and a few shapers to make a ball)
Into bread basket, and into fridge for 6 or 7 hours.
Preheat Dutch oven to 500 for an hour.
Cook covered for 20 min. Cook uncovered at 400f.
Pizza stone is on bottom rack and I used parchment paper.
peregrinekiwi
It looks great to me! Why do you think it’s over proofed?
littleoldlady71
Oooh, I’ll bet that was fun to shape!
SlinkySlekker
Looks great, to me. 🤷🏼♀️
Berstuck
That’s basically perfect crumb.
Rare-Lengthiness-297
No way that looks great! If it were over or under proofed it would be wider and flatter. That has a good round shape.
MangoCandy
Could be ever so slightly over. But it’s not a significant over proofing by any means. I will say that a 6 hour cold retard is *very* short. I’m also curious about your shaping? Specifically how you are shaping, like what folds/technique you are using? That’s just curiosity on my part nothing to do with your crumb just curious from the way you wrote it in your recipe.
8 Comments
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Feed My starter a 1:1:1 ratio (starter flour water) for a few days.
Once it is doubling to tripling I make this loaf.
500 g flour
380 g filtered h20 (to reduce variables caused by ph, chlorine, minerals etc)
100 g starter
12 g salt
In large bowl, mix flour and water well with a spoon. Cover with damp towel. Let sit for an hour.
Add starter and salt. Knead it.
Wait 20 min and do a stretch and fold (repeat two more times for a total of three stretches at 20-30 minute intervals.
Bulk rise for 10 hours (10pm to 8am) 67 degrees house
Next AM Shape (few stretches from the middle – and a few shapers to make a ball)
Into bread basket, and into fridge for 6 or 7 hours.
Preheat Dutch oven to 500 for an hour.
Cook covered for 20 min.
Cook uncovered at 400f.
Pizza stone is on bottom rack and I used parchment paper.
It looks great to me! Why do you think it’s over proofed?
Oooh, I’ll bet that was fun to shape!
Looks great, to me. 🤷🏼♀️
That’s basically perfect crumb.
No way that looks great! If it were over or under proofed it would be wider and flatter. That has a good round shape.
Could be ever so slightly over. But it’s not a significant over proofing by any means. I will say that a 6 hour cold retard is *very* short. I’m also curious about your shaping? Specifically how you are shaping, like what folds/technique you are using? That’s just curiosity on my part nothing to do with your crumb just curious from the way you wrote it in your recipe.