Levain rose for about 8 hours.
After mixing, rose 945am to 1245pm (3 hours).
Folded once at about 3 hours, then right into fridge in ceramic bowl from 1245p until 700p (6hr 15min)
Remove from ceramic bowl from fridge, rough shape, into floured basket smooth side down, rise in inflated bag on counter from 645p to 1045 (4 hours).
Bake as usual, 450 for about 30 minutes; I forgot to set the timer, but I'm sure it was very close, at least 25 minutes.
Results:
- Again good oven spring like #3.
- Crust: very nice, thin, like #1 and #2. Perfect browning; if you wanted it a bit richer it could have stayed in the oven for a few more minutes.
- Texture & flavor: seems like it needed more salt or more barley malt. Otherwise, texture was really moist but not wet, perfectly soft and chewy but not gummy.
- Try "flower" or "grapevine" slashing of dough next time
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