November 12, 2018 - 6:48pm
Fools crumb?
I've been trying to improve my crumb using the Tartine book 1 recipe, but with 82.5 hydration.. Is this an example of fools crumb, or is my bread moving in the right direction?
Either way, how do I get fewer small holes, fewer large holes, and more medium large ones?
Method is as follows:
45 minute autolyse with the below and 82 FDT
875 white KABF
125 whole wheat
200 leaven
775 water
Then
50 water + 20 salt
Dough temp ranged between 79 -82 over bulk
4.5 additional hours of bulk, with stretch and fold every 30m for the first two hours, then every hour.
45 minute bench rest
Tartine method three fold then roll shape.
One hour room temp proof
1.5 hour fridge time
Baked in dutch oven for 25 minutes, then oven for 25 minutes.