Loaf 6

Tl;Dr – better ratios and some pre-kneading help?

With five loaves under my belt, I now feel competent as a bread maker. But not yet accomplished, and specifically my loves were passable but not delicious.

I asked robot friend for help improvements to my recipe. The suggestions were to hydrate to 78% and measure ingredients more carefully, which is easy for me to do, very much like coffee making. But also to stretch and fold early after making the dough rather than waiting. So I tried that and the dough Rose much higher than what I’ve seen in the past.

Just out of the oven and it looks lovely. Got to wait for things to cool down for a little bit more before understanding if it’s more delicious.

For future loaves I’d like to look into some cold fermenting so maybe loaf seven or eight.