This is my fourth loaf and i’m finally getting lighter, more airy loaves. I mainly followed Claire Saffitz’s video with a few tweaks: https://youtu.be/-JRSF-zDgvk?si=bLjvznvLJ4CtOOHl
my tweaks:
– i used 800g bread flour + 200g AP, 700g water, 200g starter, 20g salt. Claire uses a combo of bread flour + whole wheat + rye but i just used what i had available.
– i did stretch & folds 4 times (once per hour), and then let rest for 3 more hours for bulk fermentation.
– cold proofed for a little over 24 hours
– baked in preheated dutch oven @ 500F for 25 minutes (lid on) and then 20 with lid off.
I’m very happy with this batch. Texture wise it is still a tad bit gummy but definitely edible (and delicious). Any critiques about my crumb is appreciated ♥️
by RedundantMarsupial
1 Comment
That is seriously beautiful! I don’t know a lot about crumb but I know that’s a good one! Looks like one from an artisan bakery