Recipe (I'm not very good at exactly measurements so all approximate) – 100g ish starter (rye/white bread flour mix), 500g white bread flour, 350g water, 12g salt. Mix for a few minutes in stand mixer. Bulk ferment around 3 hours (maybe longer as I forgot about it) with 3 stretch and fold, followed by shaping and overnight proof in a banneton in the fridge. Hot Dutch oven, 20 mins lid on and 20 mins lid off. At 220c. Think it's my best result yet but always looking to improve!
by bestpontato
4 Comments
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This is same the recipe I use- how long was your bulk fermentation and what temp was your kitchen? Did you let it double or only rise 50-70%? I’m troubleshooting some issues I’m having and yours looks great!
It’s perfect!
Looks good enough to slather with fresh butter, thick cut ham and cheese. Perfect!