August 27, 2022 - 5:39am
Another attempt at Forkish's OCB (Edit 08-30 : Added another loaf)
Forkish's Overnight country blonde - FWSY
13g T150 (whole wheat)
402g T65 (wheat)
25g T110 (rye)
12% less water than in original recipe
6h bulk fermentation at 75°F (24°C) / Shaping / 2h50 proof in the fridge (for convenience) and 40 mn at ambient temperature (24°C).
4 stretches and folds during the first hour of bulk fermentation.
30 mn in dutch oven lid on / 12 mn lid off.
Even if it was baked seams on the top, I still scored the loaf, hence the weird patterns.
Does the bread seem overproofed or underproofed ? Is it possible to get more rise / more airy crumb ?
A very nice bake indeed!
Not sure if under or over but certainly looks delicious.
Always aiming for a better rise and airier crumb, but it will come with experience now ;)
just to say that that looks beautiful to me.
I like the way it bakes seams on top