Starter is healthy and my loafs are consistent. I super appreciate this sub and all the council that has helped me go from seriously bad to where I want to be. The last improvement I hope to achieve is a fully even crumb
500 g flour
380 g water
1 hour autoLyse
100 g starter
12 g salt
Combine it all and mix together by hand
Wait 30. Stretch and fold. Repeat / more times and 30 min intervals. Go to sleep. 12:00 am
Shape and into banneton after 8 hour bulk rise at 65 degrees or so.
Into fridge for 8 hours
Preheat Dutch oven to 500 for an hour
Bake covered at 500 for 20
Bake uncovered at 400 for 20
Wait three hours to cut
by petewondrstone
3 Comments
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Congrats. If you look back at the first few tries, what would be the fundamental differences and learnings that got you here?
Do you think this is the result of a mature starter or better technique with the dough?