June 17, 2022 - 4:48am
Underproofed or overproofed??
I cannot say...
This time, I tried to bake my loaves directly in the oven (steam mode) on a steel plate (just to see what difference it would make compared to the DO)...:-)))))My bread has never ever been that flat and pathetic!!!!! Please do not hesitate to share your thoughts on this complete flop! Here is my process for 2 loaves: 1kg sifted wheat flour (equivalent T80):https://lamilanaise.com/en/product/organic-sifted-wheat-50-bread-flour/ [1] 75% hydration2.2% salt15% active whole wheat starter (overnight built at 19C; ratio 1:5:5)Fermentolyse 1h at RT 23°Add salt / 12mn V3 Ankarsrum mixer
Rest 30mn / S&F
Rest 30mn / S&F
Rest 45mn / Coil fold
Rest 1h / Coil fold
Pre-shape 5h15 into bulk / rest 10mn and shape + 1h proof at 23°
Fridge overnight
Total fermentation time = 6h40 at 23-24° + 12h 3C