VT Sourdough with Increased Whole Grain
Back to basics for this bake. This is my go-to, everyday bread. I follow Hamelman's formula by the book. I thought it would be warm enough to bulk ferment on the counter, but not much had happened by the time of the first stretch and fold, so I put it in the oven with the light on for a while. At two and a half hours, the dough was still not where it should have been, so I did another stretch and fold and continued to ferment in the oven with the light on and off. In another hour it looked good, so I shaped and then did the final proof in the refrigerator as usual. I'm happy with how it turned out. A good save.