Finally got a bread slicer!!
I was so excited, I couldn't wait for the loaf to dry…
450g of bread flour, 300g water, 100g starter, 10g salt.
Mix everything together, wait 45 minutes, then do 5 sets of stretch and folds every half hour. 8 hour bulk ferment as it was around 69f in my kitchen. Shaped and threw in the fridge for 14 hours. Preheated oven to 500f with dutch oven inside. I pulled the loaf out of the fridge right as it was ready to go in. Drop to 450f with 25 minutes lid on, 12 minutes lid off.
by PixelRice
2 Comments
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I, inadvertently, got the off brand version of this. It’s great! The only thing I don’t love is the ease of cleaning. It’s not terrible, but certainly more of a pain than a knife.