continuing to learn
this one i took out slightly early, didn’t realize until i cut it and it was kinda squishy lol. i was really happy with the size this time i used 20% whole wheat flour so i think it made it ferment and rise better? i am wanting a more sour taste though, the flavor isn’t there yet for me. any critique or comments i would appreciate very much. also my knife sucks thats partially why it looks messy
process and ingredients:
autolyse 365 water, 520 flour
add starter, and salt, sit 15 min
knead 10 mins
stretch and fold hourly for 8ish hrs
(forget about it because you had volleyball practice, come back 3hrs later to a giant bubbly bowl)
put it in the fridge but forget to shape it first
next day take out and sit for 3 hrs
preshape, sit 15 mins
jelly roll shape, forget in the fridge for a day
bake 30 mins 500 covered, 15 mins 450 uncovered
i will get the hang of the process eventually 🙃