Second successful dough rise, first ever successful bake! I fed my starter 1:5:5 24 hours prior to mixing.
Recipe:
150g starter
250g warm water
500g bread flour
12g salt
Mixed ingredients together, let rest for an hour. Then did two sets of stretch and folds 30 minutes in between to then do two sets of coil and folds with 30 minutes in between. I let me dough initially sit in the oven with the light on during the stretch and coil and folds, then for my bulk fermentation I kept in in my pantry with the door closed and light on for 8.5 hours (my dog would’ve ate it if I left it on the counter lol). After the 8.5 hours I shaped it, and let it rest while my oven and Dutch oven preheated to 475. I then baked for 30 with the lid on and 25 with the lid off. I let it rest on a wire cooling rack for about 1.5/2 hours (couldn’t help myself) before cutting into it. It definitely could’ve sat for longer but was still great!
Any suggestions, comments, or advice would be appreciated! This is my first successful loaf after I think about 8 different attempts now.
by sasquatchandpeonies
15 Comments
Congratulations! Looks amazing and I’d be very happy with that! I can not wait to get my first loaf baked. I’m still nurturing my starter, currently day 7 and so far so good!
Hellz ya you did!
Hmmm… not sure, not sure… I would put muuuuch more butter on that beautiful piece of bread
Did the recipe really call for 250g water? Disregarding the starter (that’s a lot of starter too, though), that’s only 50 % hydration. Still, it looks great! I chuckled when I read the number of attempts and thought, “Is that all?” Lol
Looks delicious 😋
Looks good and yummy!
Yes!!!
Wow, I would have given up after 46,000,000 attempts
Look good!
Beautiful work
Nicely done. I would bake longer – lots of flavor in a more deeply browned crust.
Yes.
The only nitpick I would have is getting more color to the crust.
But pay no attention to that. She’s a beaut Clark.
One of us! One of us!
Looks delicious!
I recommend wrapping the freshly backed loaf in a towel and putting it in a bowl with a lid, doesn’t need to be super tight, just so it gets humid in there and softens up the crust, probably for 30 min.