Question: after you shaped and placed it in the bannetton, you wrote that you then placed it into the fridge overnight and baked it in the morning. If I were to skip the fridge and let it sit in room temp, how long approximately would I have to wait between placing it in the bannetton and then sticking it into the oven?
Hello, the dough should already be sufficiently fermented. So, I would put it in the freezer for 30-45mins after shaping, while oven preheats then bake immediately.
I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
Kak, at the end of bulk fermentation sebelum shaping, doughnya rise sekitar berapa %- 30, 50, 75? The biggest problem for me is knowing when bulk fermentation ends in our hot climate. Please help 🙏 😊
Hi Lily! So beautiful bread! In a recipe it says 60 gram levain, but doesnt give the proportions to make a levain( not the mature starter, but levain). Thanks!
Very nice! I know that not all flours are the same and has the same amount of strongness. Which brand/type or W number did your flour had? Many thanks in advance :) Keep up the vids
For this particular one, temperature was about 26-27C. I don't time proofing. It all depends on the dough, and I think that's the main take from this video. That said, and to answer your question, for my starter and my environment, proofing takes anywhere from 4.5 to 5.5 hours
Hi. Autolyse isn't a compulsory step at all, even though it seems to be popular. I have used both methods before, and I find there is little to no difference in the final product. However, if your recipe is high whole grain like 35% and above, I would recommend autolyse to fully hydrate the flour before you begin.
Hello Lily, still a beginner : no experience what soever with levain ( which dos not seem straight forward ) : can I replace with yeast and by how much in this recipe ? Merci pour votre reponse !
If you're asking for a timeline, I would be contradicting myself because in the video, I explained how to look at the condition of the dough 😅 Maybe I'm not clear enough in the video. Depending on the recipe, hydration and flour used, the time between the folds can range between 20 minutes to 60 minutes. So you need to observe the dough and see how it spreads. If it doesn't spread, don't fold. If it spreads and flattens, give it a fold. There is no one absolute answer if your objective is to get an open crumb unfortunately. I hope I didn't make things harder for you 😂
