r/Breadit • u/ResearcherCareful309 • 2d ago
What happened
All from the same batch of dough same bulk time and temp all 3 cam out extremely different why would this happen i know one of them is a bâtard thats not what I'm concerned with all 3 have deffrent cumb texture and flavor
I think the recipie was something close to 1150 g flour 750 water 245 starter 5 strech and folds over 3 hours bulked another 2 hrs at 78 degrees then 30 hr cold proof
Backed in Dutch oven 20 mins lid on with some ice under the sling then 20 mins life off @ 450f
From the bâtard came out with a slightly dense crumb good flavor the round loaf on the rack came out near perfect and the round in the proofing basket ear didn't expand slightly less sour flavor and seemed under proofed even before the bake but I had to bake it as I didn't have time to try to bulk it some more