This week's bake·
78% Hydration | 10% Einkorn | 5% Rye
Feeling pretty good about the consistency of my bakes lately. I feel like I'm beginning to understand the signs of proper fermentation. As always a light touch while folding and shaping as described in @trevorjaywilson 's #opencrumbmastery doesn't hurt either.
For the IG bakers: 1 hour autolyse, 5 minutes rubaud method to incorporate salt and starter, FDT: 79.5F, 4 hour bulk at 79F, strong folds at 15 and 30, coil folds at 45, 60, 90, 120 and one last one at 240 to get the dough out of the bowl. Baked in a DO, 500F for 20 minutes, then lid off 475 for another 20.