I know it’s not perfect, but I am fairly pleased with the crumb. It’s also one of my better oven springs as of late.
I was expecting bulk to take longer but no difference there. This one is Italian Herbs and cheese, tasted great. I have a plain one that will have had a 24hr cold proof that will be baked tonight.
There are no rules! Have fun with it!
Recipe (double loaf):
700g spring water
1000g KABF
200g cold unfed starter
22gish salt
Initial mix 5 minutes
1 hr rest to S&F, every 30 minutes after for a total of 4 rounds
Bulked until a 50-55% rise based on dough temp. Divided into 2 loaves, added inclusions onto one. Placed both in fridge.
Preheated Dutch oven to 500 degrees F an hour before I was ready to bake. Inclusion loaf was in fridge around 2 hour. Reduced temp to 450 degrees F and baked covered for 30 minutes. Reduced temp again to 425 and baked uncovered for 15.
Waiting maybe 20 minutes to cut into because we were having spaghetti and meatballs for dinner and needed bread 🤪
by RockoNuke
3 Comments
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Agree! People are so meticulous about the details, but we’re doing something (wild yeast fermentation) that was discovered on accident thousands of years ago with very limited technology and minimally accurate measurements. Keep your starter happy (also easier than people pretend) and everything will be just fine! Have fun and enjoy sharing your bread with others!
Thank you for sharing! I just tried a cold-from-the-fridge starter loaf, and it didn’t do well. Not much oven spring.
Did you achieve the sour taste? How liquid was the starter?