Lacy and Wild Crumb
This wonderful crumb was made last year 20th of August 2020(Winter), When I started to learn more about fermentation and type of flours.. This is I think the most successful Lacy Crumb that I made. From what I’ve learned, Flour plays a very important part in getting an open crumb.
380g – Flour Mix(310g Strong Bread Flour/70g Whole Wheat)
300g – Water – 80% Hydration
8g – Salt
80g – Starter
7:30 am Feed starter(Levain)
11:00 am Autolyse(27c deg – Water Temp)
1:30 pm Added Starter
2:00 pm Added Salt
2:30 pm 1 Strong stretch and fold
3:00 pm Laminate
4:00 pm to 6:30 pm with 4 coil folds(at 24c deg)
7:00 pm while still in Fermentation left in the fridge.
10:30 pm pull out from fridge left at room temp.
6:30 am Final shaped(almost 100% doubled!!)
Proofed in fridge for 3 hours then decided I want to bake it today, took it out and leave in 24c Deg temp for 3 hours.
Baked on baking steel
230c Deg for 15 minutes
170c Deg for 30 minutes