Experiment with koji gone awry
I made fresh barley koji. (It looks beautiful growing those spores).
I was excited about the possibilities of adding a little sweet chewiness from the barley koji as a mix-in during the 2nd stretch and fold.
I was so proud of the shaping job I did - it felt like the best one I've done yet. The dough was perfect. It shaped so well and held its shape on the bench as a big strong ball.
I put it in the fridge for a cold proofing.
I woke up and it had exploded over the sides of the banneton - oof.
It was such an active ferment, even in the fridge, that it must have been related to the barley koji. I think they must have increased the enzymatic activity. I figured that they'd be inactive in the cold. I was wrong!
Once it's done baking I'll post a pic. TO make matters worse, it also stuck to the banneton and landed in the dutch oven on a weird bad angle.
Koji - does it give those microbes something to feast on even in the cold?