Ok so stiff starter 100g, 500g KA bread flour, 360g water distilled, 10g salt. Autolysed for 1 hr, 4 sets of stretch and folds and BF using aliquot method to 75% rise based on 71 degree starting temp then cold proof’d overnight around 12 hrs in the fridge. Dutch oven 475 for 20 mins 450 lid off for 30.
by Icy-Mountain-4549
26 Comments
oh my god bro! this is amazing bread, you are a pro!
Looks yummy 😋
That’s a really nice loaf. Nice job Op
Looks amazing !!!
Bro…that crumb looks fantastic! Good job! 💯
I’d have to say in general -super,well done. I’m going to condition that a little.
How did you like it? It has a fairly open crumb. Not great for butter and jelly but pretty. You want pretty or bread.
Crust – looks good and firm. I like it, but some people won’t eat SD bread because of the crust. You know anyone who cuts the crust off bread to make sandwiches?
Texture -looks very nice, some people like it gummy like muffin bread others like it firmer.
I’d suggest the better questions regarding your bread, which looks totally yummy, is how to improve something about it you’d like to have different, elsewise you’ve got the best ever loaf. Enjoy 👍👍
It looks so so good 😊
How long was BF?
MAGNIFICENT.
Brilliant- I’d be thrilled with that result!
I’ll fucks witcha
Who else is sick of the “okay tell me what’s wrong but don’t be too harsh!” followed by a picturesque loaf posts? lol. I’m mostly kidding, nice loaf!
SEXYYYYYYY
You know that feeling when you see the most beautiful person in the world and you make it your mission to be with them forever. Your heart is fluttering. You are in love. Well, that’s how I’m feeling looking at this. Amazing. I’m in loooooooove.
Got butter? Jam?
Give me a slab of butter!!! Mmmm
Plussshhhh 😍
Same as mine. And it is perfect
Oh fuuuuck yea thats a sexc cross section
I’d hit that. Recommendation, appears your shaping needs a boost, besides this… you are golden. Good job OP.
The only criticisms I could level at this are crumb openness distribution (solved through further folds). The center bottom is tighter crumb than the areas getting direct oven air exposure. And it also looks like you may have let it proof a bit long to get that shape. Still an amazing piece of bread I would pay money for.
Super good
Bro is pro
This is what I aim for
This crumb structure is what dreams are made of
Incredibly sexy was my first thought