Hey today I pulled my 3rd bread out of the oven
Hey I made a bread out of :
350g of wheat flour type 550
100g spelt flour type 1050
50g of rye flour whole grain
320g of water
Letting it (roughly kneaded) sit for about 40 minutes to 60 minutes
Adding 160g of sourdough
And 11 g of salt
Kneading it ( mine was still a bit sticky but I didn’t want to overdo the kneading part so I plopped it into a slightly oiled plastic container and started with stretch and folds every 30 minutes for 2 hours. Equals 4 stretch and folds
Then I did some additional coil folds because it still was very sticky (which I think helped? ) but not very sure
Letting it bulk ferment until I saw bubbles and it seemed to giggle a little even though it was stuck to the bowl
I somehow managed to shape that sticky thing into a ball and packed it into the fridge for 16h
Baked it in my cast iron pot
Pre heated 30 min by 230•c
Baked it with closed lid for 45 minutes
Without lid I baked it for 25 minutes by 210•c
Is it over proved? My last two loaf of bread where under proved
It still had a nice oven spring
Why are the pores so thin?