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13d (edited) • BreadScore™ Archive 🗃️
Saturday 2/14 Bake - This one made me happy 😀
I baked off one of my better bakes ever Saturday (in my opinion) but am always trying to improve. Let me know what you'd suggest to make this even better. Starter was great. Bulk fermentation was active. Dough was easy to work with.
20% levain (Kirkland AP 90%, WW 5%, rye 5%). I feed it at a ratio of 1:5:5 or 1:10:10 once or twice a day and keep it on the counter. I built it up to the +-100 grams I needed for this bake.
50% Kirkland AP/50% KA bread flour
67% water
2% salt.
Mixed all at once, 2 minute quick knead after 30 minutes, lamination an hour later. Dough temp. 79 F.
Bulk fermented in 4 L Cambro at 79 F for about 5 hours to a 50% rise. Pre-shaped and rested 20 minutes. Final shape and counter proof at 75-76 for 2 hours. Cold proof for 9 hours.
Preheated baking stone and bottom of Lodge dutch oven (not enameled) in oven at 500 F for an hour. Scored, lightly misted, and placed directly on stone covered with Dutch oven for 20 minutes with temp lowered to 450 F.
Removed dutch oven and lowered temp to 425 F for 20 minutes. Turned oven off, propped door open a couple of inches and let it cure for another 10 minutes. Sliced after 8 hours (I was out of the house lol).
Delicious flavor, crackly crust.
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Saturday 2/14 Bake - This one made me happy 😀
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