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Attempt #4 and my parter and I ate the entire loaf in a day
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Attempt #4 and my parter and I ate the entire loaf in a day


I used Claire Saffitz NYT recipe to make this loaf. I put the starter and dough in the oven with the light on since my apartment is cold in winter. I’m so excited that I finally got good oven spring!!! It also tastes amazing!!! I got some pretty big bubbles in it, so I’m wondering if I overproofed it at some point, but overall I’m super happy with how it turned out. The loaf was gone in a few hours!

by ingleigh

5 Comments

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  2. pinkcrystalfairy

    it looks underproofed based on the large tunnels. the outside crispiness of the crust looks amazing 😍

  4. Cowgirl_beebop

    I use Claire’s method too!!! Honestly it took 10x before it came out exactly like hers, now mine is great. This looks under proofed, i would say add a couple more hours of bulk fermentation before you do the overnight fridge fermentation and you’ll get rid of those big holes in the crumb. Looks great though, really solid and soft.

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