After 4 months I'm getting the results I want. So fluffy, good bubbles, im so excited. My bread has always been tasty but sometimes ugly lol. I live in Colorado so it's been a struggle.
What I do
100g starter
345 g not cold water
55g whole wheat flour
400g not bleached AP flour
10g salt.
4 stretch and folds evey hour for 4 hours. After last fold let it hang out for 30 mins. Turn it out on a flour surface and shape it. Let it hang out for 20ish mins, Tighten it up and put it seam side up in a bannaton. Cover and put it in the fridge for 8-12 hours
450. bake covered for 20, uncovered for 20. I do not preheat my dutch oven because I like the bottom not so crispy.
by tguttery01
1 Comment
It looks great, and of course personal preference and all but I’d probably bake it tad bit longer uncovered just to get a little more golden color. The crumb looks fantastic though.