This is my first loaf that feel is spot on successful. Just looking for any feedback on what I could do better? Also, having a little issue with my starter (bread flour + rye flour) all of a sudden stalling after I use it and it taking a few days to become really active again. Looking for any advice for that as well!
by titosandspriteplease
3 Comments
This is 75g~ starter, 475g bread flour, 25g dark rye, 375g h2o, and 13g salt. Bulk ferment for 7ish hours with 2 sets of stretch and folds and 2 sets of coil folds all 45 mins apart. Put in the fridge for 72 hrs after shaping. Baked at 450 covered for 40 mins and 20 mins uncovered.
Looking great except that you committed the mortal sin of cutting parallel to the ear instead of across it! But seriously great looking bread 👍
Well done! That is amazing!