Recipe:
375gr Gold brand all purpose flour
43gr Whole wheat flour
250gr water
8gr salt
83gr starter
Mixed, autolyzed for 1hr, mixed in salt. Let bulk proof for about 4hrs (pulls and folds done within this time when I saw dough relax too much), refrigerated for 16 hrs, baked at 260°C.
I used to use a very bad all purpose flour and didn't even know! All my previous loafs tasted well and puffed when baking, but they used to deflate a little when doing the deep scoring. I saw Gold branded apf and decided to try it. BOY did I make the best choice!!! Loaf looked so good even after scoring and when baking grew and poofed so good <3
Last two pics are an example of a prior attemp, which again wasn't completly bad, but I'm NEVER going back to that other flour!!!
by TheOnlyLulu08
2 Comments
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Yay! Lookin good! Congrats and I hope it tastes great!