Fresh out the oven so no crumb yet! Bringing it to my family's new year's lunch tomorrow.
A critique I have is that I should have done more kneading to build up some more gluten, it really flattened out when I removed the dough from the proofing basket.
However, had a nice rise while baking so I can't complain too much.
Baked in a preheated dutch oven @ 475°F for 30 mins, lid on. Removed lid and continued baking for another 10 mins after that!
by Lucasrc1999
7 Comments
Haha, I knew people overcomplicate starters 🤭
Nice bread!!
Good job!
If I’m understanding this correctly, you’ve only fed this starter twice. I’m not sure I’d eat that, let alone take it to a family gathering
Looks nice!
Should garner much oooh and aaah! Looks so tasty!!
Very curious about the crumb on such a new starter, I waited almost a month and lots of doubling consistently before I was brave enough to use mine 😂
Did you use fruit yeast with it to spur it on so quickly? If not, what is the magical flour you use?
The only ‘fast process’ starter I made was whole wheat with raisin yeast created at the same time to use in place of the water. It was maintained at 80°F and had a compressed feeding schedule.