Overnight Country Blonde: Attempt #2

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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!

Kathy, they turned out great....Do you mind sharing some? 

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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

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 !!!!