This is my 4th loaf and I think my best. 🤞🏻 the dead center looks rough but I think it’s because I placed what was in the aliquot cup at the end and forgot to mix it in or do I just throw that away? 🤷🏼♀️
I used:
100g starter
350g flour
500g flour
10g salt
4 sets of stretch and folds, (the first after an hour after mix then the others 30 mins apart)
Bulk fermented for about 7 hours in a house at 71 degrees (I did the aliquot way because the bulk fermentation I think is my biggest area of growth)
Cold proofed for about 12 hours
Baked at 450 for 20 mins, removed lid for 10min and dropped to 425 for 10 mins
Any feedback is appreciated!
by Odd-Refrigerator-291
4 Comments
Looks fun to eat. Its a winner
Looks delicious!
I’d eat it. I’d eat it all.
Looks pretty good, really. You didn’t say so, but you ended bulk fermentation because all the signs, including your Aliquot container, suggested it was time, right? Not just because X hours had passed? And I’ve always understood that the starter in the Aliquot container can (and probably should) be mixed back into the dough. That’s what I did the few times I tried it, with no ill effects.