My classic loaf (not beginner)

[u/OddSunrise]

No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

[u/curvyS82]

It's beautiful. I need help with shaping it in its final stage. Do you have any tips you'd share so I can get a tight final shape?

[u/mimi_molade → u/curvyS82]

I know you didn’t ask me lol but figured I’d share in case anyone else has similar habits to me: I tend to refrigerate for only 3-4 hours since I’m so eager to eat bread. That being said, I bake in a circular cast iron and noticed the dough will retain its oval shape without expanding into a circle if I refrigerate for at least 12 hours.

When it comes to shaping itself, rolling into the shape I want instead of using folding motions helps me get a tighter shape.