BIEN CUIT 30 HOUR LOAF
I have seen some discussion about this recipe here and other places on the internet. Trying to get it right but its over proofing (I think) in the refrigerator. Here's the recipe/process for 2 loaves:
Night before:
9:30PM
Mix
100 GRAMS STIFF STARTER
200 GRAMS 60 DEGREE WATER
200 GRAMS KING ARTHUR BREAD FLOUR
Leave at 74 degrees room temp
Next Day:
11:00AM Starter has doubled in size and just begun to drop.
Mix Starter + 600 grams water at about 56°F
Add
600 grams white bread flour
150 grams medium whole wheat flour
150 grams white rye flour
50 grams dark rye flour
50 grams buckwheat flour
8 GRAMS DIASTATIC MALT
AUTOLYSE for 30 minutes. Dough Temp 73
Mix in 30 grams fine sea salt with 100 grams water and stretch and fold to incorporate.
Slap and fold 3 minutes
Rest 30 minutes
and then stretch and fold
Rest 30 minutes
and then stretch and fold
Rest 30 minutes
and coil fold
DIVIDE
Rest 15 minutes
SHAPE
Rest 15 minutes
Refrigerate at 2:00PM
Next Day:
11:30 AM Bake 1 loaf straight from fridge in pre-heated 460 degree cast-iron pot, 30 minutes covered + 25 minutes uncovered.
12:30 PM Bake second loaf that has been at room temp for 1 hour in pre-heated 460 degree cast-iron pot, 30 minutes covered + 25 minutes uncovered.
So the question is what am I doing wrong? :) The loaf baked straight from the fridge rose better. The one at room temp collapsed a bit. I had some good strength in the dough. See photos.
Any help would be appreciated!!! TIA
IMG_8867.jpg