first loaf ever!

I’m pretty dang proud. Already have a few things I can’t wait to do differently on the next!

recipe:
– 100g active starter
– 350g water
– 500g KA bread flour
– 10g fine sea salt
* whisk together flour & water until milky.
* mix in flour & salt with dough whisk to create shaggy dough. Cover with bowl cover and let rest at room temp for one hour.
* start every 30 minute stretch & folds. 4 complete rounds of stretch & folds in total.
* bulk fermented this loaf at room temp for 6 hours.
* complete final shaping & transfer into floured banneton to cold proof in fridge overnight.
morning:
* preheated oven & dutch oven to 450.
* flipped loaf onto parchment paper, dusted with rice flour, & scored.
* transferred to preheated dutch oven & baked for 30 minutes with the lid on, removed lid, & baked for 15 more minutes without the lid.
^ hope I did rule #5 justice! hahaha.