70% hydrations cold proofed loaves (including t80 and spelt)
Bob’s red mill bread flour
My french flour run out so I baked these with Bob's red mill flour. Here is my schedule :
Incorporate starter (slap and fold)
Add salt (slap and fold)
6:15 - 7 - 7:45 pm
3 pm next day
Bulk rise is 5 hours total. I planned on doing 6 hours but it seemed ready after 5. Going by feels pays off as those are the best looking loaves I ever did. Cold proofed 18 hours, now that's a bit too much for me. The bread is sour. Not in a bad way, but I prefer when it's not as sour. Never proofed so long before but I couldn't bake earlier because of my schedule. I baked them in a dutch oven and added a bit of hot water before closing the lid. My (french) dad said that little bubbles on the bread point to too much steam but I like the bubbles.