🍞🪵 :: 2024-12-30

Bread making log, Dec 30. I made 2 loaves, so this will be two parts.

Loaf 1 #

• Fed starter 1:1:1 at 10pm, left at RT
  • 200g ea
• Used starter around 11:30am
  • starter more than doubled, overfilled
• Mixed in water and dough first
• Then incorporated the starter
• Then added salt
• Poor mixture, it was quite lumpy
• did not pass windowpane test, dough was not airy
• Dough still sticky after last stretch and fold, shaped into a ball
• waited 10-15 mins
• Put into banneton
• Fridge overnight
• Preheat both dutch ovens no lid
• Put in oven 10:40am
• Did not take out to score until preheated
• did not shape, boule was firm and skin was dry
• A lot more expansion
• Expansion potentially caused crusting to not be as burned
  • This could also be conflated with 19 mins lid off
• Scoring went too far along the sides, reduce length of cross. Depth was slightly deep too.

Loaf 2 #

• 1:1:1 on stbl starter
  • 120g
• Used starter around 7pm, last fed 10pm but in fridge. Taken out around 2/3pm (5 hour warm up)
• Mixed all together, started with 250g (1.5 cup) water — added another 1/4 as needed
• did not pass windowpane test, was a bit dry
• Left in oven to proof on “proof” setting
• Stretch and fold focused on not ripping the dough
• Much more stretchy than earlier one after stretch and fold.
• Put in oven 10:40am
• Did not take out to score until preheated
• did not shape, boule was firm and skin was dry
• A lot more expansion
• Expansion potentially caused crusting to not be as burned
  • This could also be conflated with 19 mins lid off
• Scoring went too far along the sides, reduce length of cross. Depth was slightly deep too.