15d • 💬 General Discussion
Just making some sourdough bread my way…🤷♂️
April 8… House recipe: 70% hydration
1200g of total flour.
25% inoculation: Hank after it had more than doubled.
Mixing / gluten development… 1 set of slap&folds & 1 lamination after 20 minute bench rest. Gluten development finished before putting the dough in the bulk fermentation vessel.
No folds during bulk fermentation
Temperature control: 80~85°.
FORMULA: 100/70/2/25
RECIPE = 2 loaves
950g bread flour
100g WW flour
690g water
300g levain… 100% hydration
24g salt
Total dough weight = 2064g
Yesterday’s dough development that spent 14 to 16 hours in the cold proofing chamber also known as my fridge. Was just experimenting replacing 2 sets of slap and folds with 1 set of slap and folds + a lamination after a 20 minute bench rest. Just seeing if the layering from the lamination helps the oven spring or the crumb.
Because of the very strong starter, Hank, the high inoculation and the average dough temperature over 80°f throughout the process I had these final shaped and in the fridge in about 3 hours from the time Hank got into the flour.
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Just making some sourdough bread my way…🤷♂️
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