squattercity
Wed, 09/24/2025 – 06:23
I used to be afraid this bread could be a complete failure as a result of my schedule was so tousled. I fermented the levain in a single day after which popped it in my fridge for twenty-four hours earlier than mixing the dough. I combined the levain with heat water and, after doing a sequence of three or 4 stretch and folds, bulk fermented the dough at room temp in a single day (6 – 7 hours) then loosely formed it and retarded it within the fridge for 14 hours.
The dough felt tight and proper when it went into the fridge. But it surely oozed out of the bowl like a fats boa constrictor once I flipped it to bake it.
In the long run it got here out somewhat squat however simply superb, with a delicate wheat-forward taste & a stunning background complication from the toasted seeds.
Rob
Nevertheless, I am not going to counsel that it’s best to attempt tougher subsequent time. 🙂
Even when it would not win a blue ribbon on the truthful, you continue to have a great loaf of bread to take pleasure in. Properly performed!
Paul
If ya have not had one right here and there – you are not making an attempt. Get pleasure from!
