Recipe: 150g starter, 250g warm water (added a bit more in place of oil), 500g unbleached AP flour, 10g pink salt
Mixed all and let rest 1 hour. Did 4 stretch and folds 30 min apart. Let rest 30 min after last on and the shaped into ball and placed back in bowl to bulk rise. Hot kitchen, so it took about 2 hours. shaped in boule and placed in floured banneton. Sealed in plastic bag and let cold proof 18 hours.
Baked at 450 in dutch oven for 30 min and then 400 with lid off for about 20min. Let cool over night on counter before cutting.
by Any-Cap8801
2 Comments
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Looks great! Well proofed batard! Keep doing what you’re doing.