My first try. I can’t tell if it’s appropriately proofed, but it’s delicious.
My first try. I can’t tell if it’s appropriately proofed, but it’s delicious.
by non-newtonian
7 Comments
non-newtonian
Recipe
100 g Starter
700 g water
1000 g KA Bread Flour
20 g Salt
Mixed everything and let it bulk ferment over the next 3ish hours with folds every 30ish minutes. Divided into loaves, let them rise in some bannetons for about 4ish hours until they double. Covered and tossed into the fridge overnight. Baked the following day at 450 in a Dutch oven. 25 minutes covered with a couple of ice cubes tossed in to create steam and 20 minutes uncovered. I ate it with some butter and confit garlic made earlier, and it tasted amazing.
The only thing I didn’t like was that the bottom got slightly burnt in the Dutch oven. I’m wondering if there is a spacer or liner I can put at the bottom to prevent this in the future.
Any advice would be appreciated.
BPRoberts1
I am very jealous of the bubbles on the crust you managed to develop. How many ice cubes did you use? I usually toss in just one.
fishylegs46
It looks delightful. That’s your first bread? If your oven heats from the bottom (I think gas ovens all do but maybe electric has a setting?) I’d raise the rack and/or put on convection to circulate the hot air and avoid the concentrated heat from below. You can also turn the temp down. I prefer bread made at 400°-425°f over the 450°-475° kind.
Zentij
Beautiful bread! If it tastes good and you’re happy with it, there’s no need to worry about the crumb. However, I don’t think there’s anything for a crumb snob to complain about here. Crazy good start.
petewondrstone
I put my pizza stone in bottom rack solved the burning. Please tell me where the ice went ? I use so much ice but never get the blisters!!
_cade__
Looks awesome. I feel like so many people are afraid to bake it dark their first time but this crust is looking great.
7 Comments
Recipe
100 g Starter
700 g water
1000 g KA Bread Flour
20 g Salt
Mixed everything and let it bulk ferment over the next 3ish hours with folds every 30ish minutes. Divided into loaves, let them rise in some bannetons for about 4ish hours until they double. Covered and tossed into the fridge overnight. Baked the following day at 450 in a Dutch oven. 25 minutes covered with a couple of ice cubes tossed in to create steam and 20 minutes uncovered. I ate it with some butter and confit garlic made earlier, and it tasted amazing.
The only thing I didn’t like was that the bottom got slightly burnt in the Dutch oven. I’m wondering if there is a spacer or liner I can put at the bottom to prevent this in the future.
Any advice would be appreciated.
I am very jealous of the bubbles on the crust you managed to develop. How many ice cubes did you use? I usually toss in just one.
It looks delightful. That’s your first bread? If your oven heats from the bottom (I think gas ovens all do but maybe electric has a setting?) I’d raise the rack and/or put on convection to circulate the hot air and avoid the concentrated heat from below. You can also turn the temp down. I prefer bread made at 400°-425°f over the 450°-475° kind.
Beautiful bread! If it tastes good and you’re happy with it, there’s no need to worry about the crumb. However, I don’t think there’s anything for a crumb snob to complain about here. Crazy good start.
I put my pizza stone in bottom rack solved the burning. Please tell me where the ice went ? I use so much ice but never get the blisters!!
Looks awesome. I feel like so many people are afraid to bake it dark their first time but this crust is looking great.
nicely proofed