- 500g white bread flour
- 350g water (room temp)
Mix this together very well and cover with wet tea towel and let rest for 45 minutes - Add in 110g of active starter
Incorporate VERY WELL. Maybe 3 minutes all together of incorporation
Wait 30 minutes - Add 10g salt stretch and fold a lot to incorporate
Perform two to three more stretch and folds every 30min
All in all I did 4 stretch and folds not including when I added the starter - Bulk ferment to double in size— about 5-6 hours
- Shape with light flour on surface. Make into small rectangle and then fold and do some push and pulls
- Put into fridge for 12 hours (could do longer)
- Preheat Dutch oven to 500F
- Turn oven down to 450F
- Bake with lid on for 30 minutes
- Take lid off, bake for 15-20 more minutes
- Let rest on cooling rack until room temp before cutting (I left overnight but 3 hours would probably be sufficient)
For cheddar jalapeño I added those in the stretch and fold after I added the salt 😊
by Neither_Zucchini4594
10 Comments
Beautiful bread the cheddar one looks amazing.
A couple of questions
how important do you find the autolyse step? I.e. step 1??
How do you incorporate your starter? Hand or mixer? Any technique tips.
Is the preshape important?? What do you find this adds
And i ve done 20 min lid on for bake but wondered if I should extend to 30 mins what does this impact??
Thank you!!
Hi there, beautiful bread! I have a question for you. Could you please let me know what the dough temperature was during the bulk fermentation or at your home temperature? Thanks!
Beautiful. Any tips on preshaping and shaping?
I’m definitely trying this recipe next! Is this a boule shape?
perfection.
Hi! Does the number of stretch and folds also not include the ones you did when you added the salt?
What a couple of beauties, i’ll be testing this recipe out next week
Beautiful results!
How did you prep the cheese and jalapeño? How much did you use?
I see no bacon! Add the bacon! Looks good though
When do you put the cheese in and is that shredded or cubed?