INGREDIENTS
100g starter
300g water
460g bread flour
8g salt
PROCEDURE
Whisked together starter water, starter, and salt. Added flour and then sit to let autolayse for 30min. Did stretch and folds every 30 mins for 2 hours, then covered and let sit to bulk ferment for 6hr. After it had doubled in size (maybe a bit more than double), poured it out onto the countertop and shaped into a boule. Placed boule into floured linen bowl and set in fridge overnight. In the morning, preheated oven to 450, while placing boule into DO and scoring. Put 2 ice cubes in DO and turned oven down to 400. Baked 25 mins with lid on, then 30 mins with lid off.
by lovingtheaIien
8 Comments
Looks great
What are you looking for in your bread? More open crumb, stronger sourdough flavor?
Did you score that loaf?
Looks perfect
Looks good. Great for sandwiches, the fillings won’t fall through the bread.
FABULOUS 😍
It looks good as others are saying. If you like it then no need to change anything. Especially for a sandwich bread or another style where you don’t want an especially thick crust.
If you do want a more open crumb, try a higher temp, like 500. It will generate more steam and might given you more puff. It will make for a crustier bread too. You don’t need to add any ice cubes or other steam. The dough should have enough water to generate its own steam.
I bake mine in a Dutch oven at 500 for about 25 minutes. Then I take the lid off and let it crisp up for about 5 to 7 minutes, it really doesn’t take long to finish once the lid is off at that temp.
I can taste it already! Looks delicious