100g starter, 350g water, 500g bf, 12g salt. Stretch and fold 4 times, bf for ~8hr around 68f, fridge overnight, then form and let sit for 3 hours room temp. Bake 500 for 25 min covered, then 450 for 15 min uncovered. Cooled for 30 on a sushi rolling mat.
Came flat out of the banneton, but the loof still had some poof. Now I eat the breb.
by Myco-Mikey
7 Comments
This is 10/10 breb! 👏
The first pic had me worried it was gonna be flat but the oven spring didn’t disappoint at all!!
Nice job!
Nice bake.
Excellent breb
I have never been able to create oven spring like that! Wow. Totally relaxed into a perfect loaf. I’m jealous.
Pretty breb