T65 dough, TH 74, 12g yeast/kg flour, 7g salt/kg flour, first proofing 40 min, divided/shapes, proofing in basket 45 min or 1h45.
With 1h more proofing in basket walls separating the bubbles are thiner and lead to very much tenderness.
260126

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Same dough but second proofing ~15h in the fridge.
Crumb seems overproofed, but loaf is still good and taste is better than the first one with less proofing.

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230126

Dough with 00 flour (TH=70, 12g yeast/kg flour, 14g salt/kg flour), 2h proofing, dividing m/shaping, 1h proofing in basket, baking 250C in iron dish.
Proofing and/or yeast are too high seeing crumb, but still pretty good, crumb is very soft.

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1 kg T65 flour, 680g water, 18g salt, 3g fresh yeast.
Final temp. after kneading 25/26C, 1rst proofing 1h30 min at 25C, divide/shape 650g dough, 2nd proofing 20h in the fridge (~5C), bake in iron dish with closed lid 40 min at 240C.
Nice crumb.

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Dough for pizza with 00 flour (TH=68 and 0,3 % yeast), and one night proofing in the fridge.
Well fluffy after baking.

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Crumb lacks of softness but bread was still good.

1 kg T65 flour 15C, 680g water 20C, 18g salt, 3g fresh yeast

after kneading 25/26C, 1rst proofing 30 min 25C, divide/shape, 2nd proofing 20h ~5C, bake in iron dish with lid 40 min at 240C

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Proofing differed from 4h between loaf 1 and 2 showing a little difference for bubbles size.

1kg T65 flour, Salt 18g, Fresh yeast 3g, TH 70%, 1st proof ambiant t° 1h30, 2nd proof after shaping in the fridge : 16h for loaf 1 and 20h for loaf 2.

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250724

Same recipe than in the previous post, baked too at 250 °C in household oven with steam. Smell nice, soft open crumb, and crusty crust.

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Dough kneaded by hands for french baguettes.
- Wheat flour (T65)
- TH = 71%
- 18,5 g salt/kg flour
- 7,4 g dried yeast/kg flour
Dough was proofed one night in the fridge and 45 min before baking at 250 °.
Well aerated, smell good and crusty.

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