/ck/ - Food & Cooking

>>11593586
oh sure. my usual go-to recipe is about a 4-5 hour bulk ferment, then shape and put in the fridge to ferment overnight and bake in the morning. thanks ‚ i'll try a lower angle next time.

>>11212215
i feel you. generally i've found that using a nice active starter and doing a LONG slow bulk fermentation and a cold proof in the fridge gives me the best crumb.

as far as the rise goes, it's harder to shape tightly when the dough is filled with additions (like the fig and walnut), but getting good surface tension is key. i also put my shaped loaves in the fridge to proof a few hours — i find the cold dough is easier to score, and i think i get better oven spring with it.

>>10704918
but i do bake my own bread, OP

baked with spelt for the first time earlier this week. 37.5% spelt, the rest was bread flour, ~80% hydration. i tossed in some soaked flax seeds and some caraway, because caraway is delicious.

>>10106300
turned out pretty well, i'm looking forward to slicing it in the morning and seeing how the crumb turned out. ~79% hydration, 37.5% spelt.