ok, sorry if my questions were so stupid no one wanted to respond. I did do the research and read many pages on cold frementation here and elsewhere. I just couldn't find anything that matched my specific project. All moot now anyway as I had to bake.
My starter will celebrate his first birthday next month. It seems to be very robust, however two issues have plagued the process since starting. These issues are flavor and proofing, which may be related.
Process overview:
Flour (KA Bread) 100%
Water 65%
Starter 20% (have varied the hydration levels from 50% to 150%)
Salt 2%
Autolyse 20 min, add salt, first rise 2hrs, strech and fold, another 2hr rise, strech and fold, preshape, overnight in refrigerator, warm up then shape with final proof up to 3hrs.
A good loaf of bread cannot be rushed........ qahtan
Hey there,
These are some of my observations regarding baking times and temperatures as related to different products. Please feel free to add your own observations as these are based on my own equipment, ingredients, and techniques.
These are convection oven temperatures, so in a standard oven, I would add 25 degrees to each. I'll be referencing the photo below and referring to both tables above.
I started to make bread yesterday with a very active starter which I had fed about 6 hours before starting. I used 1 c. of the starter, 1 c. of water, 3 c. of flour and 1 tsp. salt. I mixed it then did 4 stretch and folds 45 min.
