Method
-feed my starter at 9pm the night before, feed again at 8 am
-Wait for it to peak at (2 pm)
-autolyse for 30 minutes
-add sourdough
-20 minutes rest
-add salt
Shape bit
Wait 20 minutes
Start bulk fermentation (at 30°c)
Stretch and fold 30 minutes rest
Coild fold 30 min rest
Coild fold 30 min rest
Check if fermentation is done
Shape into a proofing basket.
Cold proof for 18 hours at aprox 5°c
Another loaf was for 22 hours at aprox 5 °c
Recipe-
-flour: 521g
-water: 364g
-sourdough: 104g
-sea salt: 10g
by Cooking_pancetta
5 Comments
Open bake method
Pre heat my oven for 20 minutes, at 250°c
Bake for 20 minutes with steam, at 210°c
(Note I double score after the first seven minutes)
20 minutes without steam for, at 210°c
Looks like it’s just missing jam
Hi, looks really delicious, even distribution of bubbles open crumb good bake . Might have more even crumb with additional fold and stretch .
Criticism? There is nothing to criticise, it looks good to me.
You don’t need it. Looks great!