This is my 2nd full sized loaf and compared to where I started I don’t think I could be happier!!! I’m feeling really really good about this one but I still have several hours to cool before I can cut into it (the wait is KILLING me!). I didn’t get the ear I wanted but compared to the colorless, gummy flat thing I made a month or so ago, this is a big improvement. Any guesses on what it will look like on the inside? I’m curious to see what experienced bakers’ predictions are.
250g wheat flour
250g bread flour
150g starter
10g salt
350g water
Mixed and rested one hour before 4 sets of S/F, one hour between each. Bulk fermentation seemed to be complete around 8pm at room temp (roughly 7hrs after first mixing). Reshaped, 30 min rest, final shaping and cold proofing until 8:30am
Baked covered at 450 for 20 minutes, dropped the heat to 400 and baked uncovered for about 40 minutes.
by CharmingWait2524
2 Comments
really really beautiful, enjoy!!
You spray water in your Dutch oven? Missing some spring. But looks amazing. Curious to why you don’t double the recipe and make 2 at a time?