Pic 1 & 2 – Chili Oil Loaf
3 & 4 – red pepper garlic furikake
5 – chocolate chip
6 – black sesame
My Classic loaf base using 500g of flour, mix 500g flour with 350g water and let it rest for 30–60 minutes (autolyse). Add 100g active sourdough starter, 10g salt, 10g honey, and 5g olive oil, then mix well until fully combined. bulk ferment for 4–6 hours at 75F performing 3–4 sets of stretch and folds during the first half. Loaf is ready when slightly domed, bubbles on tops and sides, not sticky. pre-shape it, let it rest for 20–30 minutes, then shape it into a tight batard. Place it into a floured banneton or lined bowl, cover, and cold proof in the fridge overnight. The next day, preheat your oven to 230°C (450°F) with baking steel and lava rocks in pan. score the dough, and bake for 20 minutes and then remove steam, turn down to 410F continue for 10-20min until 200F internal temp. Cool at least one hour before slicing.
by tubbybunz