Jun 1 • Bread Banter 💬 🥖
Sharing weekend experiment
I tested a few things in a bake this weekend. The formula calls for 10% whole wheat, which is all from the levain. I also used 6 coil folds because I wanted to try proofing them in a couche set up vs. in a banneton and wanted to make sure there was good dough and gluten structure. I tried to keep the temperature above 80 degrees F through the mix and fermentation. I baked two but was trying to size so that in the future I could bake three at a time on my baking stone with an inverted full-size hotel pan on top as a baking shell.
I attached the details from my baking formula spreadsheet (adapted from Chef Philip at Culinary Exploration). One version has my notes and the other is blank. I'm working on a way to be able to share more formulas in this format but in a 'live version' so you can change the inputs to match your baking preferences.
BreadScore came back at 79. Not too bad considering I tried a bunch of new things here. Crumb is custardy and delicious. I wish I would have gone a bit darker on the bake.
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Sharing weekend experiment
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