ATHK72's blog

I gave watching the clock and finally achieved the results I wanted. Very happy with the crumb! According to my husband, it was amazingly tasty. 

This is a standard bakers percentage recipe. I did folds in intervals of 30 to 40mins, depending on what the dough told me. Apricots and walnuts were added during lamination. 

The loaf bulk fermented in the fridge till it looked ready to shape (about 24hours). However, when I was shaping, it felt that it can proof further. So it went back into the fridge in the banetton for another 12hours or so.

It was baked direct on preheated baking stone, covered with stainless steel bowl (cos I dislike using DO) 25mins, uncovered 20mins.

I have been baking terrible loaves lately. They were like more discs than loaves. I  decided to throw out time watching and feel the dough instead. Switched out the stainless steel pan for a cast iron skillet to generate all that steam. Abe was really encouraging with his pointers. I learned plenty from Trevor Wilson's Breadwerx and videos. And from Full Proof Baking (she has amazing hands) videos. 

I think I am almost there. 

Regular Bakers Percentage Recipe

100% bread flour (i ran out of wholemeal flour)
2% salt
20% starter (100% hydration) 
72% water

6 hours autolyse with salt added.
Hand mixed the starter in.

The rest of the process below is a guess as I did not track. I only recalled I did the autolyse on Friday, mix on Saturday morning before heading to work, baked on Monday.

SnFx2 with 20mins interval.
Bulk ferment in fridge. Remove, shape, back into the fridge again. 
Bake direct from fridge at 240dc, 20mins with steam. 
Reduce to 230dc, 20mins. 

But I dozed off and the timer didn't go off, I think it actually baked at 230dc for 30-40mins.