Hamelman’s Vermont SD

Hamelman’s Vermont SD

Bake from a couple days ago…

Overall, bake turned out decent.  Made the loaf for a friend and they liked it, so I guess that’s all that matters.  Had to slice and check the crumb before giving it to them. 😁

Levain build went well.  Starter was 2 weeks old, but levain was over doubled and very bubbly at 11 hours (72-74 deg).  Dough temp was right on target after mixing (as 75 deg).  However, as usual for me with high white flour recipes, my BF progressed very slowly.

I moved to shaping after 6.5 hours.  Aliquot was just over 50% and dough was reasonably jiggly.  I wanted to go longer, but it was getting late.  Dough had risen some after 90 minutes (aliquot about 70%), so put it in the fridge for a morning bake.

Dough shrank a bit over night.  Luckily, I got good oven spring and the crumb turned out OK.  A little underproofed, but not too bad.  Surprisingly, it had mild acidity with the longer fermentation according to my friend.  They enjoyed the first slice with a bowl of soup.  Maybe because of the higher temps during BF.

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