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That’s a good looking loaf, nice structure inside!
That’s a good looking loaf, nice structure inside!
Some things for everyone to remember who’s starting out on this journey, different flours will result in different appearances/behaviors of the levain so don’t get too hung up on appearance. Whole wheat flours tend to make the levain much less bubbly and airy for example.
Looks amazing! Were these made with the recipe you shared earlier in this thread?
I used Michael Greenfield's Nine to Five method yesterday where you get your starter ready and autolyse (hydrate) the flour before you leave for work 8AM, leave it alone until 5pm for the stretch and fold and bulk rise. 10pm shape into the proofing baskets and into the fridge overnight to bake in the morning.
I used the baker's ratio: 100/80/20 = 1000g flour, 800g water and 20g salt, but missed where he said that is hard to work so start with 750 -770 g of water. 75g of starter. The dough was wet so it would not hold its shape. I was concerned I had a dense dough, but was pleasantly surprised how soft and airy this came out.
The loaf on the left was baked in the dutch oven while the flatter loaf was on the stone. The slice was the stone baked loaf.
Right now I have a mix of all purpose flour and KA bread flour in my big container about 50/50 and used 800g of that mix with 200g of KA whole wheat.
Next, I will try his variation on his The Real Baker schedule where you prep your starter the night before, make the dough in the morning and then put it in the fridge for the bulk rise, the pick up from there (pre-shape/bench rest/shape/proof and bake) when you get home at night. I prefer this method and the long bulk rise in the fridge will develop better texture and flavor but won't leave you rushing home from work.