Post #2905845
2025-10-07 01:51 UTC
This was a pretty sloppy dough with a short bulk ferment time limiting the number of folds that could be applied.
I started with my 'Rubaud Riff' mixing (2 sessions, 15 min rest), then 3 very aggressive sets of stretch and fold with 15 minute rests, finishing with 3 'high stretch' coil folds with 30 mins rest between.
Seems to have turned out well from the outside anyway. Hopefully I'll get a crumb pic from my buddy so I can see what happened inside the loaf! 😂
#Bread
Replies (1)
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@kaybee335@fosstodon.org 2025-10-07 15:20
Just got sent a crumb pic and all I can say is Wow! 👀 I gotta try this bread for myself. They say it's lighter and fluffier than the sourdough with not as dense a chew. Crust is softer and a bit thinner as well. Not as distinct a flavour profile as the sourdough but still really tasty. They've already made French Toast and are planning to have grilled cheese sandwiches later today 😂 #Bread