My country loaves.
Specs:
– 80% Diamant bread flour 13% protein
– 18.18% Slaege organic yellow wheat flour
– 9.09% Slaege organic red winter wheat flour
– 20% starter
– 77% hydration
– 2% fine sea salt
Day 1: Starter fed 3 hours prior and is ripe and fruity smelling. Mixing, folding as per usual. Bulk fermented to 50%. Thereafter put the dough in the fridge to finish bulk fermentation.
Day 2: Shape cold dough. 30 mins. bench rest and back in the fridge.
Day 3: Bake.
I baked a second loaf from the same batch of dough today but unfortunately no crumb photo as it was for a customer.
– Stephania