The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

0,08% yeast, 13h bulk fermentation at room temperature

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Abelbreadgallery's picture
Abelbreadgallery

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.

 

Floydm's picture
Floydm

Beautiful crumb.

Bakingmadtoo's picture
Bakingmadtoo

That looks lovely. Your patience was worth it.

Abelbreadgallery's picture
Abelbreadgallery

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.