The batch that makes it worth all the reading time
Yesterday I got the result that made me happier until today. Bread 100% white flour, 68% hydration, 2% salt, 10% levain at 100% hydration. I mixed flour and water, thirty minutes later I added the levain and 30 minutes later the salt. Rubaud for about 10 minutes. Bulk fermentation for 4 ½ hours (folds every 30 minutes and one hour rest at the counter). Pre-shape and 20 minutes of rest covered with wet cloth, plus 5 minutes uncovered, shape and 1 hour of fermentation at the counter, then in the refrigerator, removed after 13 hours. On the touch test I realized it was under-proofed but could not wait any longer. I baked in an iron pan, at 250 º C, for 20 minutes with lid and then for another 25 minutes without the lid at 230 º C. I thank you very much the many people who have helped me around here many times and I know they will continue to help, thank you so much!