450 grams bread flour
300 grams water
10 grams salt
100 grams starter
Combined starter and water. Mixed until dissolved in. Rested for 15 minutes. Mixed in flour. Mixed in salt until everything was combined and shaggy.
Rested 1 hours. 4 rounds stretch and folds every 30 minutes. Cover and proofed for 8-ish hours. Shaped into a tight ball and placed in fridge. Cold ferment 22 hours.
Preheated Dutch oven to 480F. 25 minutes lid on, 25 lid off. Cooled and cut.
This is my 6th loaf. How’d I do?
by sipperphoto
2 Comments
That ear~♡♡♡♡♡
Looks delicious! 🥺