Made a fresh loaf and discard banana bread muffins! Any pointers for a better loaf? The next time I bake, I plan on scoring deeper! 🤌🏻🥖
by Whole-Kiwi-5626
3 Comments
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Brilliant-Ad-6487
That crumb looks great. The only thing you should do different next time is serve me a slice with butter and jam!
Whole-Kiwi-5626
Because im not sure how to edit an already exisiting post im posting the recipe here in the comments :))) I followed a combination of My Preppy Kitchen’s sourdough recipe and my schools recipe 310g water 120g starter 500g bread flour 16g fine sea salt
1. Mix starter and water and then add flour and salt until shaggy. Auto-lyse for 1 hour 2. 4 fold every 30 mins with wet hands 3. Refridgerate overnight 4. Preheat oven to 425F and preheat dutch oven in oven for 30 mins – 1 hour. Remove dough from fridge. Fold onto floured surface pinching all side and proof in lightly floured bannetone for 30 mins. 5. Flip out onto parchment, place in dutch oven, score, bake w lid for 25-30 mins. Turn down oven temp to 400, cook until internal temp reaches 195-205F
3 Comments
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That crumb looks great. The only thing you should do different next time is serve me a slice with butter and jam!
Because im not sure how to edit an already exisiting post im posting the recipe here in the comments :))) I followed a combination of My Preppy Kitchen’s sourdough recipe and my schools recipe
310g water
120g starter
500g bread flour
16g fine sea salt
1. Mix starter and water and then add flour and salt until shaggy. Auto-lyse for 1 hour
2. 4 fold every 30 mins with wet hands
3. Refridgerate overnight
4. Preheat oven to 425F and preheat dutch oven in oven for 30 mins – 1 hour. Remove dough from fridge. Fold onto floured surface pinching all side and proof in lightly floured bannetone for 30 mins.
5. Flip out onto parchment, place in dutch oven, score, bake w lid for 25-30 mins. Turn down oven temp to 400, cook until internal temp reaches 195-205F
Happy baking!