500g of flour
100g of starter
340g of water
10 g of start
All mixed together at the start. Left for an hour. Four sets of stretch and fold half an hour apart ( I did more stretch and folds with each set compared to my previous attempts to help develop more strength). Total 11 hours bulk fermentation. 12 hours in the fridge. Baked at 220 in Dutch oven for 20 mins. 20 mins uncovered. Left the bread in oven to cool down with the door ajar (to see if it helped keep the crust crispy. It did!) Left to cool completely on the kitchen counter.
Have I done it? 🤣 I'm very happy with it.
by Appropriate_Dot8292
12 Comments
This looks lovely! 🤩
The crumb looks good, it’s nicely fermented. What’s your room temperature? Eleven hours seems quite long.
Looks great
Looks great! That’s the exact recipe I use as well and have had great luck!
I envy this crumb!!! Looks awesome
Congratulations looks amazing
i believe you have done it; good on you!!!
It looks great!
Thank you 😊
Beautiful!
I love this!
Beautiful lighting