Boule – cold ferment

I’ve been experimenting with cold ferment recommended by Martin of King Arthur Baking Co and Charlie Chainbaker on YouTube.

I added some 1/4 amount of King Arthur white whole wheat flour to the all purpose flour recipe. The recipe make 3 loafs of around 520g each. I baked one boule after 2 days, another on 3 days, final one on 4 days. The dough gets a little bit tangier as time passes in the refrigerator.

I baked the breads in my home oven using the Emile Henri baker. That tool works really well.

This slideshow requires JavaScript.