@asourstory: Morning baking session. 🌞🌾😌 This is the dough from yesterday’s shaping. Here are the specs: 100% sifted whole wheat (about 70% extraction after sifting out the bran) 90% water 18% starter 2.2% salt 1% olive oil pink peppercorn inclusions 30min autolyse of all water and flour. Mixed in starter. 30min rest. Mixed in oil and salt. Bulk with 5 coil folds for 4h. Added the pink peppercorns with the 3rd fold. Pre shape and final shape 30min apart. Fridge 6h after adding the starter for 13h. Open baked on a pre heated baking steel (290°C) for 20min at 250° bottom heat with steam and 20min at 230°C top and bottom heat without steam. Quite happy with this one but I’d recommend using less water when it’s warm and also use cold water for mixing or put the dough in the fridge for the autolyse which is what I did and the only reason this delicate 90% hydration dough held up shape at 27°C final dough temp. 😌 - - - #realbread #baker #doughtherapy #sourdough #sourdoughbread #opencrumb #foryou

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Thursday 22 June 2023 12:12:15 GMT