What typically happens if I make a loaf with 500g of flour, some of it ends up sitting for a day or two and finally goes stale.
This week, I decided to try a reduced recipe.
71% Hydration:
375g Bread Flour
252g filtered water
100g peak starter
10g sea salt
4 fold session at 45 minute intervals. Left alone for 3 hours for bulk rise. Preshape. Bench rest 15 min. Shape, banneton, then fridge for 2 days. The longer cold proofing definitely added flavor.
500F covered in lodge dutch oven for 25 mins, uncovered for 20. Let cool for 45 mins. Enjoy.
This recipe is 25% smaller than my usual. The result is size is much more manageable. This will be my standard going forward, I think.
by lassmanac
5 Comments
Very nice. I bake the same because it’s just me.
sexy
What size banneton did you use?
How do you get your scoring to turn out so neat?
Looks delicious. I live alone, so given I can’t (or shouldn’t) finish a big loaf myself over 2 days, I too often make half sized loafs from most recipes unless I know I’m making one for friends, or will use some for panzanella or whatever. Yours looks great!