I used 100 grams of active starter
475 grams of bread flour
325 grams water
10 grams salt
For my starter feedings:
I removed my starter from the fridge and let it come to room temp before feeding.
I fed 1:1:1 every 12 hours. I ended up doing 3 feedings prior to mixing into dough.
Combined all ingredients by hand. Then covered with plastic wrap and let rest for 30 minutes.
I did three round of stretch and fold every 30 minutes.
Then I covered with a damp towel and left it in my window for about 7.5 hours.
Then I shaped it, placed it on a floured tea cloth and covered with Saran. Let it sit in the fridge overnight. (13 hours total)
I preheated my Dutch oven to 500 degrees for an hour. I also had a pizza stone on the bottom grate right below the grate the Dutch oven was sitting on. I saw a tip that this would help prevent burning on the bottom of the loaf.
Right before baking I removed my dough from the fridge. Floured and scored it.
Then I baked it on parchment in the Dutch oven covered for 20 minutes. Then dropped the oven temp to 475 and baked uncovered for another 15 minutes.
I waited until it was completely cool to cut into it.
by hbahh
5 Comments
Impressive!
That looks amazing for your first loaf! My first two were pancakes lol I didn’t start having what I deemed “success” until my 4th loaf. Great job 👏🏽
I’m going to need it sent to me for further inspection. 😝
It’s really impressive – doesn’t look like a first or even 10th attempt. Did you get established starter from someone? – no shade because that’s the way to go. I’d never start from scratch again on a starter.
Looks perfect save for more perfect pre-shaping resulting in a more perfect crust. I notice you didn’t note temperatures of ingredients, dough, or ambient room. As you probably know, you must have an accurate sense of temperature at any given point in the process. On the off chance you weren’t keeping track, make sure you have a probe thermometer and you can probably use that for ambient temp too if you don’t want to get a magnetic thermometer for ambient temp and relative humidity. From water temp, to ambient temp, to mixing style, everything affects temperature which of course massively affects the dough.
Infinitely better than my first. And second. And fifth. Etc.
Congrats! Any tips?