/ck/ - Food & Cooking

Nom nom

Make any bread today /ck/?

I used a modified version of Ken Forkish's Overnight Country Blonde. I modified it in regards to my kitchen temp of 77-78 F. So basically bulk ferment for 4 hours at room temp, then put into fridge for another 10-12 hours (watch it). Then just simply let it finish fermenting for another 2-3 hours at room temp.

The proofing stage is basically proofing/shape stage is proofing for 1-2 hours in its baskets on the counter and then placing in the fridge for another 1 or so. After wards let it rest at room temp while waiting for your oven to heat up and then bake.