100 WW Starter 450g AP Flour 50g WW Flour 375g Water 10g Salt Baked in Cast Iron DO 30min at 450⁰. Then 10min lid off with baking sheet underneath because my bottoms were getting burned. Problem solved!
by Inside-Middle-1409
2 Comments
Inside-Middle-1409
100g Whole Wheat Starter 450g AP Flour 50g Whole Wheat Flour 375g water 10g Salt
-Mix ingredients into a shaggy dough. -Lyce 30 minutes in oven with light on. (Wet towel cover) -Stretch and fold 3 times every 30minutes. -Bulk Fermentation in oven with light on 6 hours. (Wet towel cover) -Shape dough. -Place in floured Banneton 1 hour on counter. (Wet towel cover) -Place Banneton in fridge 1 hour. (Wet towel cover) -Preheat oven and dutch oven to 450⁰ F. -Remove from fridge, score, and bake 450⁰ for 30minutes. -Remove lid and place baking sheet under Dutch oven to prevent bottom burning. -Bake another 10minutes at 450⁰ lid off. -Remove from oven and let rest in dutch oven 10minutes. -Remove loaf and let rest 1 hour on bread rack.
2 Comments
100g Whole Wheat Starter
450g AP Flour
50g Whole Wheat Flour
375g water
10g Salt
-Mix ingredients into a shaggy dough.
-Lyce 30 minutes in oven with light on. (Wet towel cover)
-Stretch and fold 3 times every 30minutes.
-Bulk Fermentation in oven with light on 6 hours. (Wet towel cover)
-Shape dough.
-Place in floured Banneton 1 hour on counter. (Wet towel cover)
-Place Banneton in fridge 1 hour. (Wet towel cover)
-Preheat oven and dutch oven to 450⁰ F.
-Remove from fridge, score, and bake 450⁰ for 30minutes.
-Remove lid and place baking sheet under Dutch oven to prevent bottom burning.
-Bake another 10minutes at 450⁰ lid off.
-Remove from oven and let rest in dutch oven 10minutes.
-Remove loaf and let rest 1 hour on bread rack.
Looks great! Peanut butter on my slice thanks.