Changes that have really made a difference for me:
Using a low hydration starter (70%)
I’ve been spraying the dough with water instead of dusting with flour
And love all the blisters
Also the 5 minute score inatead of before putting in the oven
Putting ice in the preheated cast iron instead of boiling water for best steam
Open baking on a baking steel (and baking shell after the 5 minute score)
This is 500 bread flour (rye- spelt- old world and high mountain) 125 gr strater 10 gr salt 350 gr water
Shaped and cold fermented for 36 hours
by Practical-Author32
7 Comments
That’s a looker. Gotta crumb shot?
Beautiful, a work of art.
Looks fantastic!! The blistering on the outside of this is lovely. Well done🙌🙌
Gorgeous!
Oh my 😲😲😍😍
I can hear the crackle from those blisters! Swoon worthy loaf
Beautiful! Good job! 🙂