0,08% yeast, 13h bulk fermentation at room temperature

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Abelbreadgallery on 26 Dec 2013 at 12:40

A pinch of yeast can do a lot of work if you give it a long time.

80% bread flour, 20% french T110, 78% water, 0,08% instant yeast and 2,2% salt.

13 hours of bulk fermentation at room temperature. 1h15m of final proof.

 

Well, it's not a question of patience. I mixed the ingredients at night, and I stretched and folded 3 times before going to bed. In the morning, before having breakfast, I shaped the boule, at 10 in the morning, and it was ready and tempered to have lunch. It's a good plan.