Made a few adjustments. Last bake was good, but the crumb was waxy and still a little moist. Flavor was still very good though. I lowered my hydration from 70 to 65 %. Plus I added the salt with the flour and blended all dry ingredients before adding my water and leaving. After mixing i let autolyse for 45 minutes and did 30 minutes of stretches and folds. After that, into the fridge for 7 hours. In the morning I removed from fridge and placed in oven with the light on. After supper I shaped and proofed in a banaton basket for 1 hour. Then preheated my Dutch oven for 45 minutes at 500. Baked at 500 for 30 minutes with ther lid on. Then I removed the lid and baked an additional 15 minutes.
Crust looks good. Cooling now will cut tomorrow.
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very nice bake.