500 grams of bread flour.
410 grams of water
80 grams of starter and 12 grams of salt.
Mix everything except salt and let sit for 1 hour.
After 1 hour, add salt and mix into dough mixture thoroughly.
Rubaub for 5 minutes.
Stretch and fold every 30. 4x.
Preshape, bench rest for 30 minutes. Shape, rest for 1 hour in banneton. Then retard for desired time. This was 12 hours.
by train_spotting
18 Comments
Added our cat guarding the bread.
She’s 17 and loves perching up in random spots. We let her do whatever. Found her there right after baking!
Damn 83 percent hydrogen! I could never work with that level! I can only do focaccia with that much hydration!
Beautiful!
A loaf next to a loaf how cute.
Freaking gorgeous my goodness
Does retard mean keep it in the fridge?
this looks amazing, wow!
That bread looks really yummy 🙂
I normally prefer a bit of a darker bake, but oh Lordy is that gorgeous
Omg that loaf looks INCREDIBLE
And the bread looks pretty good, too!
How and when do you add the seasonings?
Fantastic.
My goodness we had a kitty Kat that looked just like yours! Pebbles is in the great bakery in the sky now but she was a great little lady.
Wow that looks great, it’s coming up on lunch time and I am hungryy.
Two great loaves 😺
Your cats name is everything seasoning…?
Gorgeous. How’s the flavor?
I can taste that from here! Made a few similar loaves, always a favorite. As for getting more color to your loaves, try cranking your oven to max and letting it pre-heat longer. The everything bagel seasoning actually doesn’t like the heat (the garlic burns and gets bitter) but for a reg loaf you can go hotter for longer for the golden crust.
That is just a work of art.