rainbowbunny comments on We are so back

[–] rainbowbunny@slrpnk.net 1 point 2 months ago (3 children)

What recipe did you use? This looks so delicious!

[–] sneekee_snek_17@lemmy.world [S] 1 point 2 months ago (2 children)

My condensed version:

Night before: mix 1tbsp leaven, 200g warm water, 200g 50/50 all purpose and whole wheat

Morning: Mix 700g 80° water and 200g leaven, then add 900g AP(or bread flour), 100g WW, mix, rest 25-40min

Add 21g salt dissolved in 50g water

Bulk ferment 3-4 hours, 2-3 folds in the first 60-90 minutes (can take longer, this recipe moves slowly)

After BF, divide and shape into rounds for 30-45min bench rest

Shape into loaves and rise at room temp for 3-4 hours, or 12-18 in the fridge

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[–] rainbowbunny@slrpnk.net 1 point 2 months ago (1 child)

Thank you so much! I'll save this and try it out :)

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[–] sneekee_snek_17@lemmy.world [S] 2 points 2 months ago

I HIGHLY recommend proofing in the fridge. I have never gotten this recipe to work at room temp, but it's perfect in the fridge.

I usually make the dough late morning, shape the loaves and get them in the fridge early afternoon, and bake next morning

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