Brand new to baking, got some starter from a friend and figured I’d try my hand at this. First couple of tries were eyesores but edible at least, last couple began to look half decent but nothing to write home about. This is my 5th attempt and I think im starting to get the hang of it. I’m super happy with how these turned out!
Recipe:
-200g levain
-600g bread flour
-100g whole wheat flour
-300g all-purpose flour
-720g warm water
-20g salt
Mixed ingredients by hand, and then did 3 rounds of stretch and folds every 30 minutes, followed by bulk ferment for 3 hours. Split and shaped the boule over a cutting board dusted with semolina and then proofed in bannetons in the fridge overnight. Took them out the next morning, scored and placed in Dutch oven with parchment paper. Baked for 10 minutes at 500, followed by 15 minutes at 475. Let the steam out and transferred to the top rack for 20 more minutes at 475.
by Djent_Reznor1
1 Comment
These look good, but you might be leaving a little bit of oven spring on the table by baking that hot. Bottom crust looks a little scorched, too, and a lower baking temp could help with that, also.