Got the bread baked by 6am. Ate breakfast while it cooked and got on the road as soon as it came out. Talked about changing up the bread recipe (forgot to mention lowering the hydration to 60% to allow for the einkorn amendments), Jake’s Magical Market, and Fallout 4.
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Your bread journey is interesting. I’m doing something similar. Among other sources, I ran across ChainBaker on YouTube. He has a lot of interesting stuff both on how things work, such as what differering amounts of salt or milk, etc, do, and basic recipes using different processes. His approach has changed a lot over the last couple of years. He covers bulk fermentation in the fridge and proofing in the fridge. You seem to be doing a bit of both. So far I haven’t had a lot of luck with cold proofing, but I’m still playing with the basic recipe (I made a spreadsheet to make changes easy) and process. Fun and tasty, too 🙂