Dough Diary Bake Notes to self
Tue Mar 16
Goal: to see how open of a crumb i can get with this formula or what kind of a crumb.
Artisan SD made simple modified cinnamon swirl dough formula . Modified to 450g apf, 50g ww, 73% hydration. almost fridge cold water no inclusions. recipe says BF at 21 c for 8-10 hrs. but if i don’t want to be shaping at 2-4 am i better slow it down. so i autolysed it at about 18c then decided if i used fridge cold water i better just do it at 21c. I’m hoping dough will be ready to shape at about 6 am.
5:45 -6 started BF
6:30 first round of s and f
7:00 second round then had to go to costco
8:45 third round , didn’t do a 4th as BF was already into almost 3 hrs. (didn’t want to de gas)