Thoughts? Concerns? Advice?
Bread Flour – 450 grams Water – 300 grams Sourdough Starter, active – 100 grams Salt – 10 grams
- Fed starter night before
- Mix flour , water and salt – let that sit for 30 minutes
- Stretch and fold – every 30 minutes 3x
- Poof for 3.5 hours on counter
- Pre shape
- Fridge overnight
- Bake 20 mins lid on – 15 lid off at 500
- Cool 2 hours
Appreciate you all!
by Strange-Top-8240
7 Comments
It looks crunchy and delicious!!!!
Great bread!😍
Well done! 🤩
looks amazing! did you do any more shaping when it came out of the fridge?
Well done!!
I’m on my 8th loaf and haven’t achieved that! Well done!
Beautiful! Keep doing what you’re doing!