It’s so round

Most of the time my loaves explode and become misshapen but this time it actually kept tension and looks really pretty!

I also got some blistering by putting a ice cub inside 🙂

Recipe:

315g warm water

150g starter

500g bread flour

Fed starter (80g starter, 100g warm water, 100g flour) in the morning and let it double over the day.

Mixed into a shaggy dough and let it rest for an hour covered with a shower cap. (9pm)

Then added 10g of salt and did 1st stretch and fold. (10pm) 2 sets of stretch and folds 30 mins apart (10:30 and 11pm) and then let it sit overnight covered with the shower cap until the morning (11pm-8am). Rolled it up and let it sit in the fridge until 5pm where I baked it for dinner!

Preheated oven and Dutch oven to 500°f.

Put bread in oven at 450°f for 30 mins

Took lid off and then baked at 415°f for 15 mins

Then let it cool for an hour until dinner!

I know normally I would let it cool longer but I wanted to have it with soup tonight!

It’s also very cold in my house now so it takes forever for anything to rise.

Any feedback? I know it’s not the best but it tastes great and baking is pretty consistent for me at this point.