Oops.
Started this at 10am, and after lunch I thought “I’ll have a little nap while it’s bulk fermenting”.
Next thing I know it’s 5pm, and my dough is about to escape!
It almost didn’t fit in my bannetons, and it din’t have the usual oven spring that I get with this recipe, but it turned out quite fine nonetheless!
Recipe:
900gr 00 flour, 100gr whole wheat flour, 220gr starter, 24gr salt.
Mix flour and starter. Let autolyse (fermentolyse) 1hr. Mix in salt, stretch and fold.
After that I do slap knead, and 2 sets of coil folds, each 30 minutes apart. Then, BF. This was 7 hours, but should’ve been way less! Pre shape. 20 minutes rest. Shape into fridge.
Next morning, pre heat Dutch oven at 250 degrees C, score, 30 minutes covered bake, 5 minutes uncovered bake.
by Basssico
4 Comments
How do you like the rope baskets? Do they dry out well? I was considering them for my next trial of new stuff I don’t need but want 😂
Glad it still worked for you!
Look so soft. Nice job!!
I love it when you mess up on sourdough, and it still comes out great. Which is basically what I do every time, lol. People like to overthink it, but at the end of the day, it’s pretty forgiving.