5d (edited) • BreadScore™ Requests 📥
Miche In the Oven
7:40am - Fermentolyse - Mixed dough in the mixer, mixed flour, levain, water - rest
8:25am - Mix in the Salt, using the mixer on low for 2 mins
- Mix on med for 5 mins (instead of some stretch / folds)
- Transfer to proofing dish, 2 rounds of stretch and folds, temp 76
9:16am - Stretch and Fold, 2 rounds, temp 77 - pic7 just before s&f
10:25am - Stretch and Fold, 2 rounds, temp 78
11:00am - Coil Fold
11:30am - Coil Fold, temp 78 - pic6
1:00pm - Bulk Fermentation appears to be done! maybe overdone? - pic5
- Preshape, rest 30 mins - pic4
1:40pm - Shape, and rest again... temp 73, put back on proof mat
2:45pm - Puffy & Jiggly! into Freezer - pic3
3:30pm - Score - bake! - pic2 (just entered oven)
Crumbshot added. Love The rustic flavor of this one and it's not sour because I did the same day bake , which I prefer.
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Miche In the Oven
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