Recipe:
435g Bob's Red Mill Bread Flour
15g vital wheat gluten
90g starter
306g water
10g salt + 20g more water to mix in
Autolysed for 1 hour. Added starter, salt and extra water then mixed in my kitchenaid at 4 for 8 mins.
Rested 45 mins then laminated the dough. After that did 4 coil folds at 30 mins increments. 30 mins later preshaped and left on counter for another 45 mins, then shaped and put in the banneton. After 1 hour on the counter I stitched the dough now that the gluten has relaxed, and left to proof until roughly 7 hrs from when the starter was mixed in. Put it in the fridge and cold proofed for 20 hrs.
Next day preheated a Dutch over for 45 mins at 500. Placed the dough on a piece of parchment, dusted off the excess flour and scored it. I dropped 3 ice cubes into the Dutch oven and placed the loaf in using a bread sling. Baked for 30 mins at 500 with the lid, removed the dough and baked directly on the rack at 450 with convection for 16 mins rotating halfway through.
by dacap00
10 Comments
This is full arrival. That’s a perfect loaf on many levels. And people say that shit to some mediocre loaves on this sub but wow that looks incredible.
What is “stitched the dough” and “laminated the dough” mean
The color on that crust is so deep and amazing looking
Reported for pornography ✅
Its taken me a while too I’m not a perfectionist, I’m too casual about it and a bit lazy
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Love how yummy this looks. I hope to make a loaf this awesome one day. I keep working at it, but I’m not there yet.
Am I the only one who sees a bunny on the crumb shot??? 🤣🤣
that’s stunning! interesting, you do your bulk ferment in the banneton? does that help with a more open crumb?
The blisters 🤤
Why do you use the vital wheat gluten? What does it do? I have some I bought for a totally different recipe and have wondered about adding it to my sourdough.
You are an artist!