74% water overnight #autolyse recipe looking 👌 and tasting 🤤
80% bread flour
74% water warm water
30C dough temp intro the fridge for a 10 hour overnight autolyse
4C dough temp in the morning
5 hour bulk with folds every 45 minutes
1 hour bench rest
Overnight rest in my oval @flourside_ basket
Scored with my @wiremonkeyshop UFO
Baked in my @brovn4bread
Just delicious with some salted butter and homemade apple and blackberry jam from a friend.
If these percentages are confusing, check out my post on baker’s percentages a couple posts back and give my ebook a read.
The full recipe will get added to the ebook soon and all current owners will be able to update to the new ebook for free!
Link to Post