Round two for the Overnight Country Blonde. A couple of changes this time. Because last time the bulk ferment kind of over proofed and it's getting quite a bit warmer now, I decided to bulk ferment in the fridge overnight. The final mix was at 8 pm, four sessions of stretch and folds and then in the fridge just before midnight. I then took it out and left it on the counter for four hours. Here is a before and after showing what it was like when it first came out of the fridge and after 4 hours:
The other change was that I decreased the hydration to a total of 69%. My family apparently are not big fans of the gelatinized crumb from the high hydration (sacrilege!). We did a taste test and they like the texture of this crumb better. Here is a crumb shot:
I think it turned out pretty good!
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Kathy, they turned out great....Do you mind sharing some?
What the internet needs now is smell-o-vision and taste-o-vision!
Beautiful loaf, well done :-) My family are also not a fan of the higher hydration, so not fair because I love playing with wet sticky dough lol
So true, but what can one do? Have to cater to the tastes of those who will be eating the bread!
Very true! Or get a new family, tempting at times lol I have David's SJSD 70% recipe ready to bake as I'm typing, fingers crossed they like it. Also fingers crossed it turns out !!!!
And I hope the family loves it!