100g starter
325g water
10g salt
475g bread flour
3 sets of stretch and fold over 2 hours
Rise for 12 hours
Shape -> cold ferment for 12 hours
Heat dutch oven in oven for an hour at 475°
Score dough immediately out of fridge and put into oven with 3 ice cubes
Baked for 35 minutes with lid
And 12 minutes lid off
by teeskeez
8 Comments
Looks wonderful! I’ve been using that exact same recipe since August and have had excellent results with it.
Looks lovely!
What temperature is your house at?
How did you get that beautiful swirl design? It’s soo pretty!
As well you should.
I’m confused about the ice. Where does it go?
I can’t give advice or judge it unless I bite it… for science reasons lol
Really pretty! Looks delicious 👌