Flour: King Arthur Bread Flour
Ratios:
Leaven:
75g flour
75g water
1 tbsp starter
Dough:
75g leaven (used remainder for new starter)
365g flour
238g water
1 tsp salt
68.5% hydration
Room Temp: 74F (Turned on air conditioning)
Humidity: 87%
Process:
Day 1: Mixed leaven, left on counter overnight
Day 2: Mixed dough, autolyse 2 hour (ish), 2 or 3X stretch and fold (got distracted baking G's birthday cake) at an uneven time frequency, Overnight fridge proof (~13hrs)
Day 3: Baked
Removed from colander, placed on parchment sheet and scored. Settled gently into cold dutch oven, placed into cold oven and started 30 min timer and preheat to 425F at the same time. At the end of 30 minutes, removed lid and baked additional 20 minutes.
Remarks: The loaf did not hold surface tension as well during shaping with the bench scraper (probably because I was not very diligent with gluten development during stretch and fold). So, the final loaf was a little flatter than previous tries. The lower temperature also resulted in a blonder crust although the interior had a good sour flavor and lightly chewy texture.
No comments:
Post a Comment