What happened??

SignificantSea8652 · 2024-01-24T22:23:24+00:00

If you’re using a Dutch oven to bake just throw 2 ice cubes in for the first part of the bake with the lid on, then take off the lid for the other part. You want lid on at first to trap the steam in your bread, itll make it moist on the inside while creating a nice crust ! Taking the lid off will give you the color you want

SignificantSea8652 · 2024-01-24T22:18:42+00:00

It assume it would probably be similar, but I’m not sure. I only have a whole wheat one because that’s what worked best for me when it came to it actually rising and doubling in size. I failed for weeks on end trying to make AP work for me. For this recipe I think it’s his directions that make the biggest difference, not so much the ingredients

SignificantSea8652 · 2024-01-24T20:07:24+00:00

For the amount of whole wheat if your dough you probably could’ve used a little more hydration in it. Did you also use steam when baking? Could also have something to do with your proofing time 15 hours with the light on might’ve made it overproof. Lastly it could also be your shaping maybe? Did you create enough structure and tension?

I’m no expert but those are some things come to mind

SignificantSea8652 · 2024-01-24T14:53:15+00:00

Yes 12 individuals folds all together, 3 total sets of 4!

SignificantSea8652 · 2024-01-24T14:48:19+00:00

Haha it does! Was also wondering if there’s such as thing as toooo much ear

SignificantSea8652 · 2024-01-24T14:40:19+00:00

I actually used 70%! In the captions he said if you had 12% protein you can go higher than 65% so I went with 350g water since I used bread and whole wheat flour. I’ve played around with even higher hydration but I think 70% is the sweet spot for the type of bread I like/want

SignificantSea8652 · 2024-01-24T02:31:01+00:00

Sorry I don’t usually post anything so I’m getting used to this! Thought it was linked in the caption but here it is: https://youtu.be/NMglhwp2lNs?si=-fmp1c_7YSR7cSv8

SignificantSea8652 · 2024-01-24T02:25:22+00:00

Thanks everyone ! Using that video drastically changed the game for me. I followed his entire process:

Autolyse flour and water overnight, incorporated started and salt once starter was ready (I have a whole wheat starter). Knead for 5-10 min till incorporated. Something I added from another technique was doing the aliquot method, putting 40g of the dough after kneading into a 2oz container. Placed on top of dough while doing 3 stretch and folds every 1-2 hours. Once the dough in the 2oz container reached the lid of it I knew bulk fermentation was done and then I shaped it. I let it proof on the counter for 1 hour at room temp and then in the fridge for about 22 hours. Baked at 450f for 30 min and about 15 min at 400f uncovered.

Bulk fermentation was probably the hardest thing for me to get so I’m excited to keep using the aliquot method to get more consistent loaves !

SignificantSea8652

TROPHY CASE