Like title said, I ignored my starter a little too long in the fridge and it crossed the rainbow bridge. A friend I had kept in touch with via FB was able to help with some of hers and this is my first bake with it.
Two loaves:
850g bread flour
150g whole wheat
760g water
100g starter at peak rise
24g sea salt
Mix water and starter until incorporated, add flour and mix until shaggy, autolyze for 30 minutes. Add salt and mix until dough smoothes out (medium gluten development). 6 stretch and folds at 30 minute intervals. Dump, divide and shape and bench rest for 30 minutes. Shape and overnight proof in basket. Bake lid on 30 minutes at 450, lid off until color you want is achieved
Sorry for not taking a picture of the actual loaf, thought I had one already.
by TheDini81
3 Comments
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> Sorry for not taking a picture of the actual loaf
You’re good; Crusts are nice, but it’s the crumbshot we crave…
I’m curious about how long it was left ignored? I had mine in the back of a relatives fridge for 6 months during renovations. Surprisingly it came back to life after some feedings.