Hi everybody,
Been reading this sub for a while! Thanks to everyone who shared their experience and knowledge. I finally decided to make a loaf of my own from scratch.
Here's my recipe:
700gr all purpose white flour
300gr whole wheat flour
780 gr water
200gr active starter straight from the jar
20fr salt
All mixed together
1 hour autolyse
5 stretches every 30 mins (2.5 hours)
5 hours bulk fermentation
Pre-forming
15 min rest
Stretching and folding and transfer to banetons.
40 min proofing
And 10 hours in the fridge.
Baked in IKEA 5l cast iron pot because i dont have a proper dutch oven
First loaf baked at 230, but i think my oven is weak and doesn't heat to what is on the gauge. Second one was baked at 250.
Any critique is most welcome. I want to get better. This is such a rewarding process!
Cheers!
by Strong_Roll_8703
3 Comments
Congratulations! Honestly, they look amazing in general, let alone for a first attempt. Well done.
The crumb looks really even, the rise is great.
No critiques here – I started off similarly baking in a round cast iron pan. My advice is just practice, practice, practice. It’s the only way to hone techniques and figure out your best methods etc. – everyone is different.
Sooo rOOOund! Beautiful shaping!
Nailed it on the first try!
I don’t really have any nitpicks. Keep doing what you’re doing, you’ll get more comfortable and efficient as you go.