75% hydration
- 500g flour KA bread flour
- 375g water
- 100g starter
- 10g salt
no autolyse, just mixed all together and rested for 30 minutes, then 4 sets of stretch and folds every 30 to 45 minutes. Bulk fermented at room temperature for about 4 hours total at 77F(25C) and 58% humidity. Shaped in oval banneton for 40 hours. Baked with lid at 480F(249C) for 25 minutes and lid off at 450F(232C) for 22 minutes in dutch oven.
I have a microwave above my oven, and when I turn on the surface light the temperature is nice and warm in the microwave, so it helps to proof it in there instead of at my cooler room temperature in the kitchen. If it is dry here, I'll put a cup of water in the microwave with it.
by Young_Baby
1 Comment
What’s the style of your proofing basket called?