This is my 3rd loaf and I love it. I promised it to a friend and when it came out of the oven I was sad to let it leave. But, while I’m proud of it, I have no idea what I am doing and am open to any constructive criticisms! ♥️
100 g Starter
350 g Water
10 g Salt
500 g Flour
- Mix all ingredients into a shaggy dough and let sit 1 hour.
- Stretch and folds every 30-60 min for a total of 4.
- Cover in plastic wrap and rest for 3-6 hours.
- Shape and put into banneton.
- Refrigerate overnight.
- Pre-heat oven to 460° F.
- Turn out, make cuts.
- Bake for 20 min covered, 18 min uncovered.
by True_sTori_bro
2 Comments
How do you make such cool cuts?!
u/True_sTori_bro, Thank you for posting these photos! I really like how you were thinking of curves rather than straight lines when you scored the dough ball, and the it enhances the feeling of a sphere for me. The only suggestion for improvement that I can think of is to maybe make the secondary score a bit deeper next time? The reason I mention this is because the crumb seems to be a bit compressed on that side; it’s a problem with my loaves, but yours is much better. Kudos!