- 500 gr. Bread Flour
- 370 gr. Water (74%)
- 75 gr. Starter
- 11 gr. Salt
Mix flour and salt, mix starter into water, combine all. Mix in stand mixer until dough essentially passes windowpane test. Let the dough proof at room temp with a couple sets of stretch & folds and couple sets of lamination with 45 min resting in between each. After dough has noticable activity and has risen, preshape, then shape into batard and cold proof overnight. Next day, preheat oven to 475° f, bake in dutch oven for 20 mins with lid on, then remove from dutch oven and bake directly on the rack or baking steel for another 20 mins.
by PaceEBene84
6 Comments
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LOOK AT THE WEE VIEW FACES IN THE CRUMB 😍
nice 👌
OH hell yeah!! Looks great 👊🏻
With using the stand mixer and stretches and folds at that hydration did the dough ever feel tough or tight?
Wow! I’d love to see a timela
Beautiful!