Rush to bake the bread before work starts, so forgot to score.
4th loaf since I started, still learning a lot each bake, I have Gemini 2.5 as my coach, and lots of YouTube videos for the steps. Turns out having AI to ask million questions and sending pictured of each step to review helps a lot but does not help with remembering to score.
Recipe:
Baker's Percentage & Formula
- Total Flour: 600g
- White Bread Flour (Type 500, Balkan thing): 420g (70%)
- Whole Wheat Flour: 120g (20%)
- Rye Flour: 60g (10%)
- Water: 450g (75% hydration)
- Active Sourdough Starter: 120g (20%)
- Salt: 12g (2%)
Mix all flour and water (no starter) at 8am, Autolyze for 1 hour, add salt and starter at 9am, mix for 15 mins, including lift and slap before putting in bowl for bulk fermentation, do 4 stretch and fold every 30 min, and then let it ferment for 3 more hours (5 total). Shape and put in fridge for 18+ hours. Bake in a Dutch oven, 20 min at 250C and then 20min uncovered at 230C.
Let it rest, and post picture on reddit as you can't cut for few more hours 🙁
by Angevin
Dining and Cooking