Bread came out perfect and look at the flour bag!
70% hydration
240g King Arthur bread flour
2% salt
Measure out 240g of flour and water, make a poolish with parts of them before going to bed. Next day, combine everything at once, let rest for autolyse for 30 mins. 3 sets of stretch and fold with one hour intervals. After the third set, shape and into a floured banneton, covered for overnight proof. Next day, preheat x oven to 550F along with Dutch oven. Score the dough and put an ice cube into the preheated Dutch oven and lower the temp to 450F right away. Bake covered for 20 mins and uncovered for 45 mins. Enjoy!
by ihatemyjobandyoutoo
11 Comments
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What size banneton did you use? I’d love to make small boules but all my bannetons are 8-9”
Are you using bread flour or all purpose flour bc that bag is ap? lol beautiful big blisters btw I wanna pop em
Looks gorgeous!! Amazing job
how much starter did you use?
It’s so cute
Delicious AND nutritious!! Great job; lovely loaf.
I love a “tiny” loaf I can’t do the 500g – 1000g recipes this is my kind of recipe.
What a handsome loaf of bread.
His is beautiful but if I did those temps in my oven the bread would come out extra extra crispy where do you put the rack? I’m not sure if I’m too low or too high
Admiring your loaf and the gorgeous plants & patio setup peeking through