Beautiful bake dough 900g total flour 30 min autolysis (with all the ingredients) and 5 stretch and folds every 30 mins after which I left for 4 hours of bulk ferment to double. Pre-shaped and rested for 25mins Final shaped and bench rested for 40 mins. Then in for an overnight cold retard. Stitch shaping method. All baked with open baking on a stone preheated close to 240-250°C and a tray of boiling water underneath it. Temp turned down a bit to 235°C for the bake itself..
Duck_Walker
Beautiful rustic loaf.
TryRevolutionary2939
I love the big belly on that loaf! Fantastic job
happiebean
It looks so good.
GSP_K9-Girl
Beauty
Fuzzy_Welcome8348
Gorgeous!
Madi_Jun
Sorry, am new to bread making. I have two questions that I am really hoping you (or someone else) will answer (only because your loaf looks PERFECT to me):
1. How do you get that “shiny” golden crust/surface? Do you smear it with anything (e.g. oil)? Or use water in the oven when baking? I usually just get a white-looking crust from the flour sprinkled before putting it in the basket.
2. How do you cut your bread to get such a nice “ear”? Is it a single cut through the middle, or? And how deep?
Sorry if these are stupid questions. I only ask because I think your loaf looks perfect, and I’d love to learn to make something like this one day 😊❤️
8 Comments
Beautiful bake dough 900g total flour 30 min autolysis (with all the ingredients) and 5 stretch and folds every 30 mins after which I left for 4 hours of bulk ferment to double. Pre-shaped and rested for 25mins Final shaped and bench rested for 40 mins. Then in for an overnight cold retard. Stitch shaping method. All baked with open baking on a stone preheated close to 240-250°C and a tray of boiling water underneath it. Temp turned down a bit to 235°C for the bake itself..
Beautiful rustic loaf.
I love the big belly on that loaf! Fantastic job
It looks so good.
Beauty
Gorgeous!
Sorry, am new to bread making. I have two questions that I am really hoping you (or someone else) will answer (only because your loaf looks PERFECT to me):
1. How do you get that “shiny” golden crust/surface? Do you smear it with anything (e.g. oil)? Or use water in the oven when baking? I usually just get a white-looking crust from the flour sprinkled before putting it in the basket.
2. How do you cut your bread to get such a nice “ear”? Is it a single cut through the middle, or? And how deep?
Sorry if these are stupid questions. I only ask because I think your loaf looks perfect, and I’d love to learn to make something like this one day 😊❤️
Lovely!