Bake #4

April 24, 2021
Ⓒ Thomas Edgesmith. All Rights Reserved.
Camera: iPhone
Large: JPEG

The bake

flour80% unbleached white, 20% red fife wheat
water80%, 85 fahrenheit

More folds and a 13 hour cold proof. Baking darker.

Notes for next time

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.