Loaf #3 - Feels Like a Win! · The Bread & Butter Way

Loaf #3 - Feels Like a Win!

Loaf #1 & #2 were more like "brick" and "lump", than "loaf".

I finally got my starter, "Frodough", happy and healthy, then found the information I needed on temperature vs time for the rise/proof/ferment.

Here are some photos.

Frodough doubling in 6 hours, and sustaining a tripled volume peak for 4+ hours.
Dough after mix, and after some stretch & folds over 6 hours of time on the counter.
Makeshift banneton. I improvised with a new handkerchief in a sieve, dusted with all purpose wheat flour.
No fancy blade - just a sharp knife to score with.
The loaf, fresh from the oven, still too hot to cut, with an internal temperature of 99°C.

The texture is great - a few larger bubbles, but not bad. If someone knows if that's a sign of over-proofing (or under), please let me know. I used 80g starter, 364g flour, 272g water, and 9g salt. Next time I'll use 11g salt, for a little more flavour. It wasn't very sour - I think I'll adjust my starter a little to make it a little more zippy, and bulk ferment in the fridge for longer to give the bacteria time to add a little more acid.

One final observation... 624g of fresh, yummy bread doesn't last long when there are 6 people in the house who all want more.

2 comments

Loaf #3 - Feels Like a Win!