So I decided to make bread yesterday, but I lost track of time with everything dealing with the kids. I forgot to feed my starter early enough (which I normally would do by 10:00 a.m.). Since I was so late feeding it, it was nearly bedtime by the time I got my dough mixed up. I ended up going to sleep with it on the counter and not doing any stretch and folds after mixing in the starter. I fully intended to get up during the night about 2-3:00 a.m. and put it in the refrigerator at the very least to keep it from overproofing. Of course, this was the one night that neither the baby nor the dogs woke me up during the middle of the night to go to the bathroom. I woke up late this morning (9:00 ish) and suddenly realized I had left it out for 12 hours! I was so afraid that I had ruined it. It definitely rose a good bit, but I went ahead and shaped it and put it in the refrigerator about 9:30 a.m. I checked it right before 1:00 and saw it was still rising but felt firm. I went ahead and preheated the oven and started baking around 1:30.
》135g starter
》500g bread flour
》325g Brita filtered water
》12g sea salt, natural uniodized
》60g powdered milk
》25g Honey
》20g EV olive oil
Ambient room temperature 73⁰.
Sat (Bulk Ferment: 12 hours)
● 1:00 pm — Feed starter 1:2:2.
● 2:00 pm — Autolyse – Everything but starter. Rest until starter is ready.
● 9:30 pm — Dough mix. Thoroughly mix and knead. I took 10 minutes. Rest overnight?
● I fell asleep and literally did not do any stretch and folds.
Sun (Final shape, Cold Retard, & Bake)
● 9:30 am — (12.0 hrs) Laminate and Shape. Straight to refrigerator.
● 1:00 pm — (15.5 hours) Preheat oven with Dutch oven 30 minutes.
● 1:30 pm — (16.0 hours) Score immediately. Place lid and put in oven. Bake at 450⁰ for 37 minutes with lid on, and bake 8 minutes without lid. Check temperature for doneness.
● 3:30 pm — Slice and eat!
