Champlain party in the wine cooler…

I am still trying to get my retarding times sorted in the new wine cooler. So yesterday evening I did a not very scientific experiment and put it in the wine cooler at 6C for 5 hours….I have found that the dough takes quite a while to ‘cool’ down and when I took dough temp after 5 hours it was 9C before baking…

Took the loaf to a barbecue today and thankfully people know me when they saw my reaction once someone cut the loaf!  It must have been the Disco light that did it in the wine cooler!

75% hydration Champlain, 1 hour AL, Rubaud combined with slap & fold, 3 X 30 min tucking in dough each side (coiling) and then left dough alone until end of bulk, bulked 50%, bench rest 15 min and cinching for final shaping.

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Post Author: MNS Master