Very proud

I am very proud of this loaf! Yummy and fluffy and soft. Roast me / toast me / tell me what I could improve please 😊

The process below is just notes I took while baking, so I could replicate if it turned out well. Sorry if they don’t make sense to you 😅

98 grams starter

300 grams water

9 grams salt

515 grams flour

Mix starter and water with fork.

Add salt and mix.

Add flour. Mix part with fork but then finish with hands. A bit past shaggy, with no flour clumps left. I’ve had the best results with this, not with stopping at shaggy.

Rest 30

Stretch and fold

Rest 30

Stretch and fold

Rest 30

Coil fold

Rest 30

coil fold

Bulk rest 8 hours ish. Unsure on exact time that I let it bulk. Poke spring test stayed indented with slight spring back, surface was smooth and tight, bubbles were on surface, tiny bit of jiggle. Not fully proofed yet. I have a cold kitchen.

Shape. Spread out somewhat flatish, trifold, roll up, then circular push and pull shaping thing.

Flour banneton bowl. Place dough in bowl, seam up

For seam- pinch and pull at the edge of the dough, to the center. bringing it all pinched together at the center.

Cover and let rest for 1-2 hours, not sure time, just read the dough. Was slightly jiggly and proofed well.

Pinch seam again, tightening dough.

Put in fridge.

I baked it about 12 hours later.

Preheat Dutch oven 1 whole hour at 250.

Place ice and dough in Dutch oven, covered, bake at 235 for 30 minutes.

Uncover and bake at 225 for 20 minutes.

Let rest 1 hour