


Starting to get the hang of this I think
My processs:
It was 26.5 degrees celsius in my kitchen so I opted for a short bulk ferment of just 4 hours and cold ferment of 11h in fridge.
- 30 min autolease,
- 4 sets of coil folds 20 minutes apart
- Let it rest on countertop for 2 more hours.
- Did a final shaping and put it in fridge.
- baked the next morning at 250C for 25 minutes in dutch oven
- removed lid and baked for 10 more minutes at 200C
Recipe:
- Whole wheat flour: 22 g | 5%
- White wheat flour T65: 422 g | 95%
- Water: 289 g | 65%
- Levain: 67 g | 15%
- Salt: 9 g | 2%
What do you guys think? Maybe a bit under proofed? But it tastes great.