I made some messed up bread the other day because I fell asleep and didn’t get through shaping. They were massively overproved and I thought I lost my baking mojo. I made sure to stay awake this time and I’m so pleased with the result.
Coffee helps when you are an after working hours baker ☕️😴
70% AP, 30% whole wheat
This weeks bake: 80% hydration, 75% all purpose and 25% rye and soft white wheat, 9.5% starter, 2% salt. Autolyse 8 hours. Full bulk time was 5 hours. Did 4-5 folds and let sit for about an hour. Shaped, fridge for 16 hours and baked.
Made one of these into a flax seed loaf by folding in flax seeds in 3 fold.
Changes for next time: more active starter, be more delicate with folds, take hydration down to 77%, my shaping technique was sloppy so I want to improve that, as well my scoring is something I want to get more creative with!
When we shared this pic with our dad this morning, he captioned it “So You’re Just Loafing Around.” Always killing it with the dad jokes, Dave 😅
#Sourdough country loaf numero 3 in the books! And we’re pretty effing impressed with the progress since the first batch. Messed around with longer #bulkfermentation times and boy was it worth it. For someone (cough cough @theabryson) who is notoriously impatient, this was definitely a lesson in patience. Never thought the bread making process would be handing out life lessons 🤷♀️ Look👆on stories for the full thang.