500g bread flour
375g water
100g sourdough starter
12g fine sea salt
(Both were made separately. Recipe is for just one)
Autolyse 1 hour with all but 50g water. Add starter to autolyse and slap and fold for about 10 mins. Rest 25 mins. Add salt and remaining water and another round of slap and folds for another 10 mins. Bulk fermentation was 4.5 hours with three 15 min interval stretch and folds followed by three 30 min interval folds. Shaped into bannetons and placed in fridge overnight for about 14 hours. Preheated oven and Dutch oven to 500F. Added dough with lid closed and immediately lowered oven temp to 425F. Went 30 mins with lid on and 30 with lid off.
Will take any tips!
by vortex-venom
7 Comments
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So pretty!
Looks great! Well done
These look great. Can you tell me how you store them in the fridge? Do you use an oiled bag or pizza proofing container?
Wow…. That is A-Lot of handling, but I don’t have to do it and you are happy and the bread looks great so high 5s all around! 😁👍
blistering on that is gorgeous
I have also been on a couple year hiatus–my first loaf didn’t turn out great but this gives me hope haha. Great job!