115% hydration/1.5% salt/15% preferment
Autolysed for an hour. Mixed w/ dough hook in stand mixer until windowpane, 12-15 minutes. Bulk fermentation around 6 hours, shooting for around 75% increase. 12-14 hour cold proof. Baked in preheated dutch oven for 16 minutes at max oven temp, finished on the oven rack at 430 for another 10-15 minutes.
by archaicfacesfrenzy
5 Comments
That’s beautifullll
Thats a purdy loaf.
Especially to get a free form loaf formed at 115% hydration
That looks fantastic!
So gorgeous
Hi. Congratulations, that is a lovely-looking loaf.