May 30, 2021 - 1:23am
My Lacy Crumb Quest
Inspired by “Trevor Jay Wilson’s Open Crumb Mastery”
Always trying to make it better the second time around.
Recipe:
320g Strong Bread Flour
80g Whole-wheat flour
320g Water
8g Salt
90g Starter(White Starter - 100% Hydration) 12.5% of total dough weight
10 hours Autolyse @ 14-16c Deg
Starter PH - 3.8 (not sure how accurate, not a semi solid ph meter)
20c deg IDT
3 minutes mix
30 minutes rest
2x Stretch and folds with 30 minutes interval
2x coil folds with 30 minutes interval
IDT- 21.3c deg
Bulk proof - started @ 10:30pm @ 18.5c- 14c deg room temp to 7:00am
Shape and proof for 5 hours @ 15c deg
48 hours cold proof @ 4c deg