Poinsettia Sourdough Score🌺
Recipe:
500g bread flour
350g water
100g starter
10g salt
White is Thai rice flour. I then dusted it off and painted with Watkin’s natural red food coloring.
Process:
8am- feed starter
12pm- mix all ingredients
1pm- 1st stretch & fold
1:30pm- 2nd Stretch & fold
2pm- 1st coil fold
2:30- 2nd coil fold & then let rest to bulk ferment.
6-8pm- shape and put in the fridge overnight to cold proof
The next morning, preheat the oven to 500 degrees for 45-60min with the Dutch oven/bread oven/roasting pan inside. While the oven preheats, I take the loaf out of the fridge and score it. I then bake at 450 degrees for 25 minutes with the lid on, and 15-20min with the lid off
by DoughLovelySourdough
1 Comment
Did you score the flower bits on top much shallower than the flower edges hoping it would expand around the edges instead of the top?