100g starter
325g water @ 94°
500g Safeway bread flour
12g sea salt
Stir levain into warm water, add flour and salt. Mix into shaggy dough.
Set aside 30 minutes.
Stretch and fold every 15 minutes, 4X.
Bulk ferment in the counter 6 hours.
Pre shape and rest 30 minutes.
Final shape and cold ferment in fridge for 18 hours.
Score and bake in DO at 450° for 25 minutes. Remove lid and bake another 25 minutes. I like mine a little well done…
This is the most aesthetically pleasing loaf I’ve made so far.
I’ve been struggling with low expansion, flat loaves and no ear to speak of.
In this loaf, I factored my starter into my hydration percentage and reduced the amount of water I normally use. My 75% hydration loaves, were actually more like 80%+ hydration.
I hope this helps someone!
by Boat_whore69
3 Comments
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This a solid rise – nice work! I usually go with 350g water, but will try 325g in your honour this week.
Nice bread. That expansion is generally referred to as ‘oven spring”.