Over proofed my bread again. Why do I do it?
sigh. Over proofed my bread again.
I keep getting into trouble with the long retard AFTER shaping. It did not appear to have risen that much over night, so I let it sit out for 2 hours, then I reheated the oven for 45 minutes, and then I baked the bread. Next time, I will cut the counter top bit down to 1 hour and will preheat the oven at the same time. sigh
The good news is that the bread is lovely. Nice open crumb. Lovely earthy flavor.
I did a 3 or 4 stage build:
Biga: mixed in the evening, let rise until almost double, fold down & into fridge over night.
250 g water
300 g flour
50 g starter
Sponge: started with the biga and water for 1 hour to soften, then added flour. 2 hours at room temp
600 g biga
150 g water
100 g flour
Bread dough: added the rest of the flour and salt, let sit for 1 hour, then French kneaded twice, 5 minutes apart, for 1 minute each. S&F at 30 & 60 11:05 AM was the start time of autolyse.
850 g sponge
100 g flour
9 g kosher salt
S&F at 12:45 & 1:15. By 1:45 the dough was so active I decided to scale, bench and shape. I used a steel mesh strainer lined with flour sac towels because I don't have bannetons here. They were suspended in a bowl over night. I put a piece of plastic wrap lightly on the top - which became the of the loaves - and then put in the fridge over night.