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First loaves! I think maybe it’s not terrible?
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First loaves! I think maybe it’s not terrible?


100g active starter
350g water
500g bread flour
10g salt

4 sets of stretch and folds. 7ish hour bulk fermentation using aliquot method (on counter the first few hours, then in the oven with the light on to finish up). 12-13 hour cold proof. Baked at 450 for 30 minutes covered, 15 minutes uncovered. Mixed in two separate batches. The second rose a bit more than the first during baking. I think I sliced the first one a little too soon (2.5 hours of cooling), so I’m letting loaf two sit a little longer before slicing.

How did I do?

by HerSatanicWiles

13 Comments

  3. Kristenmarie2112

    Beautiful on the inside! Absolutely perfect

  12. FreyaJuneau

    Nicely done. I’m always nervous to cut into my loaves. I’m still very new. Only been baking every Sunday since first part of December 💕

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