100g starter
10g salt
500g king Arthur bread flour
350g warm water
Mix shaggy, 4 stretch and folds every 30 mins
Leave out on counter for 5/6 hours
Shape and let set out for 20 mins, shape again and in banaton basket- then in fridge overnight.
Bake in am ..
Dutch oven in 500°F while heating up, add loaf once it's to temp for 35 mins, lid off and drop down to 425° for 10.. cool for an hour AT LEAST before cutting into it…perfect every time🥹
by bellalissy21
21 Comments
Looks great!
Looks fluffy and delicious!
Wow!!
Taking notes 📝 because that looks divine
Damn this crumb looks top tier
Saved for next bake!
I made this ratio yesterday and mine doesn’t look like yours. Mine’s acceptable and tastes good but your crumb is spectacular.!
Trying this immediately! Gorgeous crumb
Nice feet
How long do you preheat your Dutch oven?
What’s your room/counter temp for proofing? Very important point to consider
EDIT TO ADD I ADD ICE CUBE’S TO MY POT WHEN I ADD MY DOUGH
Looks great ! But could you show a pic of the crust ? Please
Lovely!
So the dough rises in fridge and gets popped into the oven cold?
beauitufl! this looks like the texture i dream of when I bake 🙂
Omggg
man i do something similar and my crumb barely has all these big holes. it’s always small minute pockets.
I use the same ratio, but 400g bread flour/100 grams golden wheat. It makes a very tasty bread 🙂
I know the BF time is dependent on a lot of things, but do your 5-6 hours on the counter include the stretch and folds, or do the 5-6 hours start after the stretch and folds are done? Thanks!
This is the exact ratio I use and my breads have been spectacular. I just need to get better at scoring now. Trying to make cute designs.