trying since feb but i think i finally got it down!!
100-120 gr active starter, mix with 325g water till frothy
add 500g flour 12g salt and autolyse for one hour
2 rounds of stretch and folds, one after the autolyse then one after 30 mins, then two rounds of coil folds with 30 min intervals in between, after the second coil folds bulk ferment until doubled in size, bubbles throughout, and dough does not stick to fingers or countertop
pre shape and let bench rest for 20 mins, final shape and put into floured banneton
can be baked the same day or put into the fridge for up to 24hrs
bake in dutch oven at 450F for 20 minutes covered, 20 mins uncovered
allow to cool for at least 1 hour
by amiinaxx
3 Comments
I think so, too.
This looks incredible ! Do you knead before or after autolyse or do you skip kneading ? I’ve been sticking to lower hydration dough because it’s easier to handle but I’m yearning for this open and uniform of a crumb 😍
Lovely, well done!