This bread is somewhat of a miracle and I still can‘t fathom how it survived an unintentional extra 7h bench rest before retarding in the fridge. 🫣 I started mixing around 8am so with my kitchen and the dough at around 20°C, I‘d normally do something around a 9-10h room temperature fermentation. Well, this one I forgot to put in the fridge before I went out to have dinner and drinks and instead of going into the fridge around 5pm it went in long past midnight after an insane 16.5h. 🫣 To my surprise it was still holding shape after I stitched the top because it stuck to the lid and I had to do an emergency surgery. I put my fridge to its coldest possible setting at 1°C hoping for the best. It didn‘t look like much when I took it out of the fridge this morning and the skin was dry and felt very sad and hollow as if the inside was already collapsed and it was only held together by the dry skin. To my surprise it still opened up and aside from a little vinegary smell had a super soft and open crumb and was nowhere near dead. Pure gluten magic that I‘ve never seen before. 🪄🌾 Here‘s the formula of that miracle dough: 37.5% spelt type 630 37.5% wheat type 550 12.5% home milled whole wheat 12.5% home milled whole rye 85% water 20% sourdough starter (at peak, fed with wheat type 812) 2% salt Mix as shown in the video. 5% water was held back for the salt. There‘s 30min between most of the steps. I did one extensive fold 30min after mixing and 5 normal coil folds 30-60min apart (30 in the beginning, 60 for the last two). Pre shaped 6h into bulk. Final shaped 30min later. Fridge at the 16.5h mark, but that‘s a definite „don‘t try this at home“. 😬 Best to put it in the fridge around 9-10h after adding the starter if the dough has around 20°C. Fridge for 9h. Baked 20min with lid at 260°C and 20min without at 220°C. - - - #realbread #miracle #doughtherapy #sourdough #foryou - @asourstory