Hi all,
So after spending a few days on my starter and getting it more active with some regular feedings I had some success with my normal loaves and attempted this 82% recipe from theperfectloaf, high(er) hydration. 80% strong white 20%WW.
I did a 4hour bulk at about 25-26c, preshape, 30mins rest, shape and straight into the fridge.
Once in the fridge it continued rising and bubbling away like crazy, and it actually overflowed a little bit... Thinking I had overproofed it, I turned it out straight into a cold DO, score and bake.
It seemed to pancake a little bit and essentially just took the shape of my DO. I was wondering if someone could recommend some feedback.
It seemed overproved due to a few holes right under the crust, but also seemed to lack rise a little bit? and the scores closed up too. This is my first high hydration dough so not not really sure what to change first
Thanks
That looks pretty good to me! Mine typically look about like this: