Terrific bubbles :) what do you call bulk ferment? Then you let it rise for 14h in fridge? I never do it because I never plan my bread long before enough :) BTW, wasn't it hard to shape at 80% as it's really liquid at this rate
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“bulk ferment”: i fold it a few times and sit overnight at room temp to ferment and develop, then shape and cold proof i usually plan when i want to bake ahead of time... (80% isn’t easy but i autolyse for 30+ min before mixing, and use wet hands for folding, flour for shaping)
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spelt? You hipster... looks amazing
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broke this bread in brooklyn bruh, gotta have that artisanal grain
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OK next time you must bring it to
@ScaleByTheBay because I want a piece rn.:)Thanks. Twitter will use this to make your timeline better. UndoUndo
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