Last night, Wife asked me to make bread for dinner tonight, so I didn’t have time to do my normal thing (take starter out, discard some, feed it and then use it tomorrow). So I just plunked:
150g of it right out of the fridge into
500g KA bread flour, 300g water and 10g salt. Did a 20 min rest, then one stretch and fold (cuz it’s late for me..11pm).
Formed at 6AM (it had doubled) and stuck it in the fridge till 6PM
—Then baked in Dutch Oven at 450 for 20min lid on, 400 for 25min lid off
Also No discard! Just put 75/75 H20/flour in the leftover starter after taking the 150 out and put it right back in the fridge
Not my best loaf, but tbh this did better than a lot of the bread I make in the summer because the overnight rest is too long in humid SE Virginia and it overproofs by AM
Anyways, I know this isn’t a first. But it was a first for me, and I think if you struggle with overproofing overnight and like the idea of no-discard, give it a try. (My starter had spent about a week in the fridge but looked happy and healthy)
by Steel-FistedFury
6 Comments
Looks great!
Before it went in the fridge was it peaked? I’m curious because I have to do fridge soon
It looks lovely
Love the heart scoring
I’ll try that next
I only use starter straight out of the fridge, but I feed it (1:1:1) at the same time I’m making my dough, and let it rise with my dough. My starter will predictably peak at about triple in volume (in around 4-5 hours after feeding, at 71F), so when it gets close, I put it back in the fridge, so it’s already strong for next time. I don’t notice any difference in power if I use it within about a week.
Incidentally, if you use a lot of starter, don’t forget to count it towards your flour and water. e.g. If you have 500g flour, and 150g starter, that’s a significant amount of flour you’ve added that wants some more salt.