Around a teaspoon active yeast
350g water
450g all purpose KA flour (ran out of BF lol)
Handful of salt
Dash of cane sugar
Kneaded dough for 8 mins folding it over and over
Proofed for around 2 hours til double in size, preshape then bench rest for 30 mins
In banneton over night around 9 hours, baked at 450F for 30 mins covered then 15 mins uncovered in a cast iron dutch oven.
Didnt get quite the spring and crust separation i wanted, but delicious nonetheless. I cut it after about 30 mins so it was still hot, so the crumb coulda looked better lol
by orangebellywash1
2 Comments
I’ve often said “to heck with the crust” and sliced warm bread. It’s worth it!
Yours looks amazing!
looks great! i know a lot of people chase huge air holes but this looks like the perfect bread for tartines