Fermentation Level
Ingredients:
455g of bread flour
305g of water
90g starter (1:1:1 feed 30g each)
8g of salt
** aiming for 70% hydration
Recipe:
Autolyse for 30 minutes
2 stretch and folds
2 slap and folds
In goes the fridge overnight
Bulk fermentation to about 60% increase in height
** I did not have time to bulk ferment after folding so this is what I did instead…
Bake covered at 500 degree for 20 mins and uncovered at 450 degree for 15mins
Question/discussion:
I’ve made many loafs now but still can’t get a hang of fermentation level. My previous ones have been kinda loose and without an ear after baking. I think I might have overproofed them so this time I’m keeping a healthy reserve.
But…
Is this underproofed? Still not much of an ear.. can someone tell me what I did wrong?
Your honest opinions are appreciated!
🙏 THANK YOU!