How’d I do? What could I do better?
Ingredients:
450g bread flour
100g starter
300g water
10g salt
Process:
Made starter ahead of time from main starter – 7 hours before making dough
Added bread flour, water and salt
Proofed it 12 hours outside
Proofed in fridge 5 hours
Lamed it and cooked it in Dutch oven at 450 degrees for 20 min with lid on
Took lid off and cooked it for 15 min longer
Let cool for 1 hour
by Cautious_Explorer_33
7 Comments
But why?
It looks too delicious.
I am sorry.
Well let’s see. Uneven crumb, incomplete vertical scoring, light crust and black eye liner. But if you like the flavor, stick with it.
It looks great.
Damn fine.
It’s a little hard to tell from the second pic but it could be a little under? Just a tad though. I think I see some tunneling. Also it’s a little blonde but if that’s your thing then go for it. Looks great overall!
This looks like a great intermediate loaf! I am at the same level you are at and I’m just playing around with things to see where it magically clicks for me.
I noticed you use a lower hydration dough, do you find this ratio works better? ( I do 500g bread flour, 100g starter, 325g water, 10g salt)