After some trial and error I finally got a loaf I am een actually so proud of. The taste and texture are unmatched. It’s so fluffy!
Now mission ‘open crumb’ starts.
Ingredients:
– [ ] 260g water
– [ ] 100g active starter
– [ ] 8g salt
– [ ] 20g sugar
– [ ] 25g butter softened
– [ ] 383 bread flour
Method:
– Mix flour, water & starter
– Fermentolyse for 1 hour
– Then add sugar, butter & salt
– Mix until fully combined (I also did some slap and folds)
– Do 5 stretch & folds 30 minutes apart over the next 2 1/2 hours (or whatever your dough needs, I did 4)
– Let the dough rest for 1 hour
– Pre-shape
– Let pre-shaped dough rest on the counter for 20 minutes
– Shape
– Cold proof 2 hours
– Score
– Bake at 240 C for 30 min covered & 210 C for another 15-20 min uncovered
by Hungry_Bag8758
3 Comments
For those of you who care: fed my starter a 1:1:1 ratio and used it when it was already falling down.
I also did all the measurements x 0.8 because I only had 80g of active starter.
Dang! That looks pretty good!
Did you forget to write out the bulk ferment time? Or did you not do that?
Looks great!