Got Crumb? Yes. Got Flavor? Yes. Got Spring? No!!!!! 650grams, 83% hydration dough, 3seeded loaf, 20%starter now made from Organic Spelt,Organic Hard Red Whole Wheat & Organic Rye, 2.5% fine Sea Salt, 79% KA Organic Bread Flour, 19.? Canadian WW. 3.5 hour Autolyse/1 bench Coil fold/20mr/lamination adding black&brown sesame & sunflower seeds/30mr/3 more coil folds with 30mr. Shape/10 min Proof due to push on bulk/ fridge at 37degrees and was only able to do 4.5 out of the 12 hours of a cold retard.
Having problems with extreme dough rise while in a 36 degree fridge. Very early this morning, upon discovering again, a very plump dough letting me know it was time for @elaine_foodbod cold bake method, or I was doomed. At 83% I had trouble scoring with every tool, however, I remained excited as it held its shape. Into the cold Dutch oven and 50 min later, no spring to speak of, in fact, it was flattish. Crumb is fine and taste is wonderful. After all the troubleshooting this week dealing with a month long issue with extremely strong dough. Trying not to let these first world problems bother me, however, I am...so I am going to make a fire, a pot of Turkish Tea, and cuddle up in front of a BBC mystery. Laugh if you may, I love it. 😔 Cheers. Be yourself, enjoy your loved ones, laugh, dance, and enjoy slow food with passion.