That was fine, because good bread takes patience, and the reward is good flavor.The recipe calls for four stretch-and-fold sessions spaced thirty minutes apart beginning thirty minutes after the initial mixing. It doesn’t have those nice concentric lines on the finished loaf but it makes moving the dough around very easy and it all comes out a nice round loaf and two reusable silicon pieces.Thank you for this.

Every 30 mins give the dough a turn, becoming gentler as the dough becomes more billowy and aerated to avoid pressing out the gases. This composite photo shows the two loaves just before going into and just after coming out of the refrigerator.I scored the two loaves before they went into the oven (the boule in a Dutch oven and the batard on a baking stone).The batard baked for 42 minutes and the boule for 47 minutes at 450F.
For us, the magic is in the endless thought and experimentation that goes into making each loaf; learning to push the boundaries of what we do, so more people can enjoy it. During the bench rest I lightly draped a tea towel over the dough. Coffee Manufactory.

Then I slid the bench scraper under a dough portion around its perimeter to make sure it was not sticking somewhere onto the counter. Klappt wunderbar ?? My dough pre-bulk seemed wetter than yours. (By contrast, I recently baked a Jeff Hamelman bread that uses bread flour and has a 65% hydration, and the dough came together fairly quickly and required many fewer French folds, but that illustrates a difference between all-purpose and bread flours and 75% v. 65% hydration.) Then came the bench rest, which was thirty minutes. Hoffe es ist jetzt klarer.Jetzt ist alles klar. The bulk fermentation process is still a work in progress for me. Fortgeschrittenen Brotbäckern gehen die Tätigkeiten etwas einfacher und schneller von der Hand.Traut euch! I was only able to achieve 77.6 deg dough temp even after 4+ hrs of fermentation at 81-92 deg oven temp. When in doubt, proof just a little less time. Sara says: March 6, 2020 at 9:05 am Hi Katerina! Looks great. Richtig cool!Das sieht fantastisch aus! Thanks in advance.Oh dear. Or should I onky have the dough recipe I might make all of the levain as written, but then only use 100 grams in the final dough. The dough had billowed, which showed up in the expanded volume, but also in the feel during the final S&F. This would be great so I can quickly get it on the table on evenings I haven’t planned ahead. And looks like some nice bread.Thanks Sara for indicating that someone has benefited from this blog post.

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