Really pleased with today’s bake and want to thank this sub and particularly Zip for some tips. Reduced my amount of starter from 150 to 100 which helped me control bulk ferment more easily. First loaf is plain and second is sundried tomato and Italian herbs – my first infusion loaf with I really enjoyed working with. I think it may be a teeny bit over proofed compared to the white but smells and tastes incredible!
Ingredients – 200g starter, 1000g organic flour, 20g salt, 650 water – handful of sundried tomatoes for the second loaf inclusions. On reflection I think I do prefer sticking closer to 60%ish hydration to get a slighter tighter crumb, but nice to see some good air bubbles!
Method (room temp 22 c, dough temp 25 c)
9am – fed starter
11 am – mix – tried to be better with my water today and used 30 c water, based on the perfect loaf method
11-4.30 – four stretch and folds, BF
4.30 – 5 – pre shape, shape, and popped in fridge
5 – 10.30 ish today – started baking
by Salty_Public_4581
2 Comments
Oops sorry, I meant 680 water – 340 per loaf, whereas I usually go for 300.
Hey that looks cracking! Really happy to have helped. When all’s said and done, that’s what is all about 😻