23 April 2021, getting closer to an open crumb
|flour||80% unbleached white, 20% red fife wheat|
|water||80%, 85 fahrenheit|
More folds and a 13 hour cold proof. Baking darker.
I’ve always kept things to be about 10-12ish hours for a cold proof, but with catching up on a few weeks of errands it proved that my bread needs more time.
Going to try and stick with this 13 hour cold proof.
More folds. More time. Bake it dark.
Can’t wait for next weeks bake.