Jan 31 • Show Off Your Bakes
Inspired by Dave Palmers video and lesson in yeast bread
And using Henry’s Crusty White Bread recipe, halved, went through the process of autolyse with water temp at 115 degrees. Dough was soft and elastic so stretch and folds were amazingly “stretchy.” Bulk fermentation was reduced to 30 minutes because of the rise in the dough. Cold fermented for 30 hours. The rise in the fridge was amazing…I was worried. Proceed this morning with shaping which I paid more attention to so I could get a tighter shape. Rested for an hour and baked. Crunchy crust and soft crumb. Taste is wonderful. Husband and dog approved!
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Inspired by Dave Palmers video and lesson in yeast bread
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