Just here to share pictures 😊
Recipe: 100g peaked starter (i like mine thick, so I typically add more flour than water), 350g water, 500g AP flour OR 430g AP and 50g whole grain, 10g salt. 3 stretch & folds, add inclusions of
you choose to do so on 2nd stretch & fold (i like adding it at that phase because it evenly distributes in the process), bulk ferment overnight on the counter (my house temp is 68, so my BF was about 11 hours), shape, put in in banneton and in the fridge for 24h. and voila!
my inclusions are: 1. jalapeño, cheddar, italian seasoning. 2. cranberry, walnut.
by Academic_Love5402
3 Comments
Sorry, forgot to take crumb pic, but it was nice and not gummy!
also, i preheat the the oven at 500F with a dutch oven in it, then decrease it to 470 once i put bread in it. bake for 30min with lid on, and 5-10min with lid off (I just look for desired color).
So gorgeous
That cranberry walnut looks like it would be the perfect breakfast bread!