I do 200g starter just after falling from peak, 750g lukewarm filtered water, 22g salt and 1000g bread flour. Mix and let sit for an hour in the oven on bread proof mode (95°), after the first hour I turn off the oven (but it stays warm for the rest of the folds), stretch and fold every 30 mins (twice) then move to coil folds every 30 mins (also twice) then let rise for an hour, first shaping, 30 more mins, then final shape and proof in fridge 12-15 hrs. Bake covered in dutch oven at 450° for 20 mins, then lid off for another 20 mins at 400°.
I’ve found it looks and tastes great but isn’t as domed as I would like. The loaf kind of stretches outward instead of up, any ideas? Thanks!
by jestaurant
6 Comments
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When I grow up… I Wanna be like you!
Stellar!
Some might say a little more proofing, but that looks fantastic to me. I dont care for too big holes, but still firm and not too soft.
Beautious
I’m going to have to unsubscribe from this sub. I’ve made dozens of wonderful loaves but all you people posting here for advice when your bread looks like perfection is getting to me.