This is my 4th attempt and the first time it has come out so fluffy and delicious!!! 🥹
Recipe
100g fed starter
350g water
(Mix until bubbly)
Add 500gr King Arthur bread flour, mix until shaggy. Cover and let sit for 45 min.
Now here is what I did different – I added 25g water and 15g salt AFTER letting the dough sit for 45min. This drastically changed how much my dough rose! I read somewhere that the salt inhibits yeast so doing it like this helped so much with my rise.
4 sets of SF with 45 min intervals.
Bulk ferment at 70F room temp for 4 hours.
Fridge proof for 9 hours in floured banneton.
Bake covered in 450F preheated Dutch oven for 38 min, then uncovered at 425 for 15 minutes. Cool for an hour.
This is the fluffiest, airiest crumb and most volume I’ve gotten in all my attempts!!! It was the first time I used the late salt incorporation method and it made a HUGE difference!!
by Skincaret1
23 Comments
The inside looks amazing! What kind of fed starter do you use?
Well I wasn’t going to make bread this weekend but looks like I am now. Looks delicious!
Looks great!
If my crumb looked this good I would cry! Nice work!
That looks so tasty
Absolutely beautiful.
I can smell it through the pic!
I’ve been baking at 450 covered for 25 minutes and uncovered for 25 minutes with similar result.
You nailed it!!!
Looks about as good as it gets. Pretty quintessential to me. However I turned all my sourdough into loaves and purposefully get smaller holes these days… PB&J falling thru the crumb is rough with the kids.
Beautiful!
looks fantastic. well done
Beautiful bread. You ended up doing the French “bassinage” which allowed you to increase the hidration once the gluten was already developed getting a very elastic though. That crumb is a clear result of high hidration (75% in this particular case), high-in-protein flour (bread flour) and a proper fermentation. Good job.
I’d eat the fuck out of that bread
How much of a size increase did you see after that 4 hour BF?
Wow. This is incredible
Your bread looks amazing-this recipe will be my next bake. Good for you!
I’m gonna try this next time! Did you bulk ferment until you got a double volume rise? Or just like 70% or something
Did you shape between the bulk and the fridge? Curious the steps you took there!
Looks great! 💯
Hey sorry, what is SF
Adding a few more details from comments answered!
Starter was fed 50g unbleached bread flour, 15g medium rye flour, and about 50g warm filtered water. It doubled in 6 hours.
I shaped the dough after the 4th SF (stretch & fold). Just a simple “burrito wrap” shaped round and placed in a floured banneton in the fridge for 9 hours.
I use diamond crystal kosher salt (which is less salty than say, Morton’s regular table salt). I don’t know if this makes a huge difference but thought I’d share anyway!
I had about a 30-40% rise on the dough during 4 hours of bulk fermentation. Wanted to do 6 hours and get 50% increase but was too sleepy lol
I used a 4qt square cambro container with a lid. It started at the 1qt line and I finished BF after 4 hours when it reached about 1.4qt line.
Water I used throughout was filtered and warm, never tap.
nicely proofed!
Beautiful and simple way to scoring also nice crumb! 👏🏼🤙🏼