200g Bread flour, 50g whole wheat flour, 175g water and 5g salt. 3 hours of bulk fermentation and 8-ish hours of fridge time before baking at 450F for 50 mins.
It was very yummy but the crust became all soft after a few hours 😠Any suggestions on how to fix this and have a nice crust next time? Also, how to get bigger holes in the crumb?….
by Homebodie101
1 Comment
It’s underproofed. Need longer bulk fermentation time before the fridge. Here is a guide to bulk fermentation time.
https://preview.redd.it/8idixfgwyr1e1.jpeg?width=1125&format=pjpg&auto=webp&s=51ee41effca3c4b0b6214037d27ccf4a58be3584