lautrerainey
The final proof begins at 2:30PM
It's had four stretch & folds at 20 minute intervals. On the surface I can see the gluten network wrapped around it. Still, it continues to relax outward between each S&F. Not nearly as previous loaves have but I still don't see it wanting to go up.
Nevertheless, I have shaped it and laid it to rest in the banneton. My working plan is to give it 3 hours for the final proof and then move it to the fridge for an hour and then bake.
The final proof begins at 2:30PM
It's had four stretch & folds at 20 minute intervals. On the surface I can see the gluten network wrapped around it. Still, it continues to relax outward between each S&F. Not nearly as previous loaves have but I still don't see it wanting to go up.
Nevertheless, I have shaped it and laid it to rest in the banneton. My working plan is to give it 3 hours for the final proof and then move it to the fridge for an hour and then bake.