It’s been a few months. Glad to be making bread again.

100g active starter. 315g water. 450g flour. 10g salt.

Combine and let rest for 30 mins. Stretch and folds, 3x 30 mins rest. 1 more stretch and folds then let rest for 4 hours. Preshape and let rest for 30 more mins. Final shape then cold ferment for 10 hours. I preheated the oven at 450 with the challenger bread pan. I did not have time to wait to let it heat so I put the dough as soon as it hit 450. Bake 20 mins covered then 20 mins uncovered.

So glad to be making bread again. I love fall 🍂