My recipe:
72% Hydration:
800g KA Bread Flour.
550g filtered water
200g starter
16g salt
Mix as usual > 30 min rest (note: this is when the bult ferment actually starts) > 2 x stretch and folds > 2x slap and folds > bulk ferment usually 6 more hours depending on dough temp > preshape on lightly floured surface > bench rest maybe 20 mins > final shape and place in banneton > cover and place in fridge for cold proof overnight.
To bake: preheat oven and dutch oven for 45 min to an hour at 500F > remove dough from fridge > gingerly dump dough onto parchment paper > coat in very light dusting of all purpose flour or rice flour and smooth ever so gently with dry hands > score top off center at 45° angle from head to foot > make your bakers markings > place into preheated dutch over > cover > bake at 500F for 20 mins > uncover and reduce heat to 450F and bake another 25 minutes or until desired color.
The oven reveal (when you remive the dutch oven lid) is always so exciting. I can tell right away if I proofed my bread properly by the oven spring (how much that angled scoring separated).
by lassmanac
9 Comments
Gorgeous loaves. Maybe take the vessels out and close the oven door to keep some heat in no?
Ok so this is when you removal the lid to do the final bit of browning for that perfe t golden brown delicious crust right?
https://preview.redd.it/6oms258qsoxf1.jpeg?width=4000&format=pjpg&auto=webp&s=9bb6e35d335fc6797fbb9cd86c1f7c8e8e284cb4
The result.
What is the first thing that you open call since it looks very cool
Wait, I’ve been using my lodge upside down apparently??
Might not need the slings on the next ones.
Good insurance policy
Wait, you can bake 2 at a time? I always thought that would throw off the baking time! Do you pick 500° because you’re baking 2 at once?
Darn it, my loaves do not puff up that much. Those are gorgeous.
Hi do you use regular table salt? And do you pre heat the empty dutch oven for 45 mins?