Probably my best loaf i’ve baked so far. There’s a lot of apprehension online about using the stand mixer, but it’s been a game changer for me. It makes shaping so much easier, the structure always comes out great, and everything is so much more consistent. I typically get the dough to the windowpane test at the beginning and then leave it to bulk ferment, with a couple of stretch and folds to gauge its development.
by PaceEBene84
4 Comments
That’s a damn fine loaf.
It looks good. Do you not count water as an ingredient?
Beautiful! I use methods that save time and work for me. I’m here for bread, not for beauty.
For example, I only feed my starter the night before I prep bread. I don’t ever have discard which saves $. I put it in the fridge between uses.
I do a cold start to not waste time/energy. The first loaf comes out of the fridge from overnight and goes right into a cold dutch oven into a cold oven. I bake it for about 8 minutes longer in total.
Baking bread is all about making it work for you, not making you work for it!
That looks pretty perfect to me!!
Question, do you use a stainless steel dough hook for the first stage? I recently switched to one because the other one started flaking but ever since I dont get consistent results anymore