u/hobbynumberwhoknows

Ok I am not sure about the crumb for this loaf 😅 I feel like I underproofed it.

So I used 50 g cocoa powder with 100 g water with instant espresso, then added 120 g starter & 350 g water. 500 g unbleached AP flour, 50 g brown sugar and 12 g salt.

After mixing and letting it rest for 30 minutes I did 4 sets of stretch and folds with 30 min intervals. Then one coil & fold before bulk fermenting for I believe 8 hours (kitchen temp is on the colder side low 70s) before I was able to get back to it 😅. By then it was a little too late for me to wait to bake so I cold proofed it.....for almost 24 hrs 🫥. It was then baked at 450 covered for 30 min and then uncovered for 15 min.