submitted 1 year ago* (last edited 1 year ago) by banneryear1868@lemmy.world to c/bready@lemmy.world

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I wanted to demonstrate a harder bake and go full Maillard on this wheat. 77% hydration, 550 degrees in Emile Henry baker then immediately dropped to 450 for 45 minutes, lid off baker for another 17, with me intently focused for the last 5 minutes.

Didn't have time to do a full 24 hour cold ferment (damn winter temps slowing my starter) so I compensated by putting the 5 hour bulk ferment on turbo with a warm water bath before 8 hours in the fridge. Overall it’s 7 hours shorter cold ferment than I usually do for something I’d pass as sourdough but it was really going before I retarded it, and it has a hint of that acid scent which is a good sign. Love how flexible making bread is when you use a starter.

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this post was submitted on 30 Nov 2023

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Bready

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Bready is a community for anything related to making homemade bread!

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