24d (edited) • 🏆 Show Off Your Bakes
My Monday morning loaves… both were cold proofed overnight
FORMULA: 100/72/2/25
RECIPE = 2 loaves
945g bread flour
105g WW flour
714g warm water at approximately 105°f if your flour/salt/starter temperature is near 70°f before mixing. Desired dough temperature after the slap and folds and bench rest are completed… 84°f.
300g Hank/levain… 100% hydration / 50% bread flour/25% whole wheat flour/25% dark rye flour.
24g salt
Total dough weight = 2088g
Both were final shaped and put in the fridge 3 hours after Hank got mixed with the flour and had risen the dough 30%. I developed the gluten structure before putting it in the bulk fermentation vessel… so I don’t have to babysit it and do folds every 20 minutes for hours. I don’t touch the dough after I put it into bulk fermentation until it has risen the desired amount. So my dough doesn’t have a leash on my time for at least 2 hours.
Both of these loaves are being gifted to friends so no crumb shot will be available… 😖
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My Monday morning loaves… both were cold proofed overnight
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