Better and better.
- 700g JS (Straight ~ no leaven)
- 450g 80°F H2O
- 675g AP Flour
- 150g WW Flour
- 20g salt + 50g H2O
| 1. Mix » Rest | No float test, mixed in metal bowl, rested 45 min |
| 2. +Salt & Water » Bulk Rise » Turns | Moved to glass bowl, 4 hrs (every 30 min) » 7 turns, 8x each |
| 3. Pre-shape » Cold Rise | Both loaves into the fridge |
| 4. Loaf I » Final Shape » Bake | 24 hr cold rise, shaped w/flour » THE BEST LOAF YET! |
| 4. Loaf II » Bake | 48 hr cold rise, , shaped w/flour » held a nice shape |
Seriously ~ the best loaves of mostly-June-Steinburg so far.
NOTES: I feel like I’m starting to get it. The successful loaves have been made with the 90/10 mix of flours from the Basic Country Bread recipe. Now that these are turning out good with more consistency, it’s time to try the funky stuff ~ adding other flavors and textures with this basic recipe. With the mostly-June-Steinburg, I’m going to focus on getting the whole-wheat bread to have the same airy texture.