Recipe-
450g Strong bakers flour
300g Spring water
150g Active starter
12g Salt
I mixed the first 3 ingredients together and left it for about 30 minutes then added salt and kneaded for 5 minutes. Left on the bench for around 6 hours and did 5 stretch and folds total. I shaped the dough into a tight ball after every stretch and fold and after 6 hours I gave the final shape and into the fridge in a floured banneton for around 24hrs. I cooked it in the oven on a pizza stone at 220c with steam for 20 minutes then a further 10-15 minutes with no steam rotating as it was getting some colour.
For steam I have an old cast iron roasting pan that I filled with a terracotta pot that I broke into pieces and I throw a cup of boiling water in there when the bread goes in!
Then let it cool for 2 hours before slicing.
Very happy with how this one turned out 🥲
by EuphoricAd644
5 Comments
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this is goals. great job 🥹
fantastic. all around.
Looks great
Looking great, congrats!