My first loaf of the weekend. Turned out so soft on the inside, crumb wasn’t tough to cut through.
100g active starter, 325g room temp water, 500 bread flour, 10g salt.
Combined starter and water, then added flour.
I let the dough rest for 1 hour and then added the salt during my first set of stretch & folds. Took inner temp dough (79°F) for bulk fermentation.
3 sets coils every 30 minutes.
Bulk ferment on counter for 5.5 hours based on dough temp.
*One pre-shape, let rest for 20 minutes, then did final shaping.
Refrigerated for 18 hours, freezer for 1 hour before scoring/baking. Did side scoring first with rice flour on top.
Baked at 450° F with lid for 30 minutes, made big score 7 minutes in.
Lowered oven to 415°F and baked for 15 minutes.
by MillenialSleepySpice
Dining and Cooking