This time I went for something a little larger, as I'm getting very satisfied with the outcome of these breads using a 12 hour autolyse. I also added a little fennel for the aroma. Second time with this and once again, smelled of vinegar as dough in the morning and as baked bread.
Week three and bread three. Last time, i felt the structure of the dough was lacking, so I did a few more stretch and folds before shaping. To facilitate fermentation, I also did some more folds early and slightly decreased the salt. In this i was certainly right, for the first time, the dough doubled in bulk overnight and proofed very well.
My second loaf on TFL. This time, with an increased bulk ferment, slightly decreased inoculation, and, taking the advice of Alison Kay, increased salt.
Final Ingredients
1.6 oz Starter: 100%H Sourdough, Fed separately
8.0 oz Flour: Hard Red Wheat K.A.F.
6.8 oz Water: Cold, Filtered
1-2 tsp Salt: Fresh Cracked Sea Salt
