u/Charlotteborle

I cannot determine if this mini loaf is underproofed. My batch recipe was 125g starter, 335g water, 10g salt, 500g bread flour. Usual stretch and fold process. Total bulk fermentation was around 6 hours with the dough at 80 degrees. I added sprinkles during shaping for fun. It made 3 mini loaves in 5 inch bannetons perfectly. At shaping the dough seemed perfect, but I was kind of disappointed on the crumb when I cut it open. I cold proofed for around 15 hours in the fridge.

My mom and I were thrifting at Unique in Falls Church Va today and she found this whole primary set for $13 total. They are in great condition too! My jaw was on the floor when she called me over to the aisle. Whoever priced them had no idea what they were selling…