Midweek do-almost-nothing bake
Here goes a simple bake for the midweek do-almost-nothing bread.
|Items||Levain (g)||Dough (g)||Total (g)||%|
Levain: 12 hours to mature
Dough: mixed all ingredients without any autolyse late night. Left to bulk ferment on the counter at 11C. Not much happened by the morning, so applied one stretch and fold in the morning and left bulk fermenting during the day on the counter. Total fermentation time was about 24 hours. I observed some signs of over fermentation such as a very large bubble formed on the top of the dough. I saw some signs that the dough started collapsing, so more time might have been detrimental.
Shape: Shaped a simple batard directly and let proof in the oven with the light on for about 1 hour and half.
Bake: Baked at 250 C for 3 minutes, 230 C for 27 min, and 5 min at 230 C with lid off.
Very pleased with the result and the simple process which required pretty much no effort. Great flavor and nice crust, making a great breakfast loaf.