December 26, 2013 - 12:40pm
0,08% yeast, 13h bulk fermentation at room temperature
A pinch of yeast can do a lot of work if you give it a long time.
80% bread flour, 20% french T110, 78% water, 0,08% instant yeast and 2,2% salt.
13 hours of bulk fermentation at room temperature. 1h15m of final proof.
Beautiful crumb.
That looks lovely. Your patience was worth it.
Well, it's not a question of patience. I mixed the ingredients at night, and I stretched and folded 3 times before going to bed. In the morning, before having breakfast, I shaped the boule, at 10 in the morning, and it was ready and tempered to have lunch. It's a good plan.