Yesterday decided to have another go at this bread. I followed the instructions properly this time! Levain was nicely active and after I had mixed dough, did 3 x 30 slap and fold followed by 4 x stretch and fold in an attempt to strengthen the gluten. Left it on the bench overnight. Temperature dropped from 20°C to around 12°C but the dough had nearly tripled by 8:30 am just as it should have and was nice and gaseous!! :) Rewatched the SFBI shaping video, cleared plenty of space and calmly (for a change) followed their shaping method. Whilst not perfect, my shaping was much much better so I am encouraged. Only needed 3 and half hour proof (I refrigerated the dough for the last 30 minutes) before baking in DO one after the other. Very happy with outcome and all the tips I got last time.
Crumb shot
Not sure why, but suddenly I even manage "ears" on almost every bake! the holiday must have done some good :)
They look lovely and the crust looks perfect.
You've inspired me to try again darn it! I was going to leave those wet doughs behind but what is life without a challenge.
Nicely done.
Ian
Great looking loaves.
Bon appetite.
Well done all the way around. I had to wait till the winter to get back to thisn method or Lucy will have a puddle of dough to eat:-)
Happy baking .