375g water
500g bread flour
100g active starter
11g salt
Attempted the Autolyse method for the first time in which I mixed the flour and water at 9am, then let it sit for 1hr.
Did 1 stretch and fold + 2 coil folds 30min apart.
Bulk fermented on the counter until 5:30pm.
Pre-shaped dough and let it sit for 20min then did final shaping-put in a banneton.
Cold proofed in the fridge from 6pm to 6am next day.
Preheat oven and dutch oven to 500F for 30min (scored loaf @6’min)- lower to 450F and put in a covered dutch oven for 30min – lower to 420F and bake uncovered for another 20-25min (internal temp should be 401-410F
by ForTheW4tch
3 Comments
Looks lovely!
Looks pretty great to me tbh. If you want a more varied flavor you can do 400 grams of bread flour and 100 of whole wheat flour, but that’s all personal preference.
Personally I’d add some cheese and jalapeños or cranberry and walnut during stretch and folds and really kick it up a notch, but again, that’s me saying ‘I don’t know what else you can do to make this better’
Looks amazing!!