It never gets old.
Recipe:
450g bread flour (Robin Hood)
300 g water
100 g starter
10 g salt.
No autolyse. Mixed starter with the water and salt until dissolved. Then added the bread flour.
3 stretch & folds and let bulk ferment for 3.5 hrs after the last stretch and fold.
Pre-shape. Let rest uncovered for 30 mins.
Final shaping. Let rest in covered banneton for 1 hr room temp.
Cold proof in fridge overnight. This one was a 15hr cold proof.
Preheat oven 450F for 30 mins with Dutch oven inside. Bake for 20 mins lid on. 20 mins lid off.
Cut after 1 hr. Enjoy with good olive oil, balsamic, and some gabagool.
Cheers all!
by mrhamos
2 Comments
Looks great! Did you space out the stretch and folds? If so, about how much time?
Eyyyyy Let’s Go Mets!