Just a simple white loaf.
260g water
325g flour
60g starter
6g salt
1 hour autolyse, followed by 8 hours of fermentation. Lamination, and 3 coil folds.
A bit too wild for my liking. As often the case, this maxed out my DO, and halted some of the initial expansion (which would have arranged the crumb a little better).
by BonoboSweetie
13 Comments
It looks more like the inside of a croissant than a loaf of bread. Still looks yummy though.
Ok but why are you threatening to throw it off your balcony?
I feel tingling in my pants right now.
wew, nice crumb
also nervous about dropping it off the building
That’s the white whale loaf, open AND with good shape. I can do one or the other. Looks lovely.
Looks excellent!
*spreads butter on slice, butter drips immediately onto hand/plate below* 😂 I kid of course. This is an impressive loaf.
Don’t jump! It looks great!
Congrats on the loaf, I am curious about the flour you used and the type of starter
Suge Knight over hear, dangling her off the balcony forcing her to sign over the recipe
Looks wonderful!
Yum
I am a great cook, but I cannot master bread. I can make a nice crust, but the inside is as dense as a Russian novel. That looks perfect, I’m jealous