February 16, 2022 - 10:59am
Take the time do it right. We can do it, baby!
I am going to give this bad boy some more time to rest before the final stretch.
20-minute rest after bulk, and preliminary rough shaping. Now 20 minutes after the preshaping.
Naturally Levian Semolina Falzon - Filone.
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Looking good. All systems go for a midnight bake! My wife will be pleased as punch! Ah, the things we do for the art!
I am so glad I attempted this impromptu bake today! Sourdough twist to a favorite formula of mine. Semolina Filone. This baby has a low percentage of semolina. I am very pleased with the outcome! Regarding the endgame, this solidifies the idea that rushing gets you nowhere fast! The tale of the tape on today's bake. 2 1/2 hours of bulk straight out of the mixer roughly 25+% of the original volume. Almost 10 hours of refrigerated proofing with a 1/2 hour room temperature rest right before the bake. The actual bake time is 12 minutes with full-on steam and 9 minutes dry. 550F & 500F+ fan respectively. Enjoy the naturally leavened eye candy!
This looks really good! I added only 30 minutes to the bulk fermentation. Gaging the percentage of increased volume is hard for me, Alquat jar or not. I am just not detail-oriented. That being said this looks nice for 65% hydration!
A great looking loaf, Will! I bet it's got a great crust crunch and love the look of the pointy ends.
Lance
Very nice all around. What’s your magic formula?