Just made some mini loaves, I think this is the best bread I’ve made yet!

I used 400g of flour and 285g of water to make these 71% hydration loaves. This amount is for 2 loaves, I made the recipe twice 🙂

Fed my starter in the (very) early morning and mixed in the flour and water at the same time. I let my dough autolyse until my starter was ready about 7-8 hours after feeding it. I mixed in 80g of starter (20%) and 8g of salt (2%) until everything was a cohesive ball.

I did 4 rounds of strech and folds every 30 min for the first 2 hours then let it bulk ferment for 7 hours on my countertop

I turned the dough out onto my countertop that I spritzed with water, split it in half, and preshaped both pieces into little balls. After 15 minutes, I shaped the dough into boules and covered them in rice flour. I used the same banneton for both (rice flour is amazing for avoiding sticking).

I cold proofed the loaves overnight (~10-12 hours) and baked then the next day when I had time

Baked at 475F for 15 min covered and then uncovered till I thought it looked good (didn’t time this part)