Monstrous Bloom Again...Need help
Well, I did it again. Crazy bloom that has me scratching my head. I will list the process I used to make this Lavender Hazelnut Sourdough Boule, but could this bloom be a product of my stater being young..(12 days)? I will say the taste turned out much better than I anticipated. The hazelnut gave a smooth nutty flavor and the lavender didn't creep in until close to swallowing (well it did reach the nose first). Neither ingredient was overpowering, which was pleasing. Would be fitting to slather with honey!
First the Recipe.. and please feel free to critique my recipe because I am only 6 weeks into baking and I will take as much advice as everyone is willing to give.
Lavendar Hazelnut Sourdough Boule
- KA Bread Flour 450g
- Arrowhead Mills Spelt Flour 100g
Starter: 110g 100% Hydration
Salt: 12g Pink Himalayan
Hazelnut: Toasted, grated 15g
Mix ingredients, minus salt, autolyse 20 min. Knead approx. 10 min then rest 30 min. 4 S&F's with 30 min in between. After last S&F 10 min rest, shape 10 min rest, then into brotform, then into sealed plastic bag and refridge for 13 1/2 hours. Pull out of fridge, keeping in the bag, rise for 6 hours. Poke test was barely passing. Score, oven, steam. Bake at 450 for 30 min, turning 180 degrees. Then, after 30 min reduce to 400 and bake for 10 min. Here is the result.