Process:
- Used 4 year old sourdough, fed and then put in fridge at peak rise overnight before using the next morning in the recipe. 100g starter sat out of fridge for 20 min or so + 350 gram lukewarm water (79 degrees) + 500g KA unbleached bread flour + 10 g coarse kosher salt.
- Mixed and then let sit covered for 1 hour. Then stretch and folds x4 every 30 min.
- Bulk ferment for about 5 hours (based on how it wiggled at the end, only two large bubbles on side but good rising and dome with good wiggle. Also did flour finger test and it slowly sprung back with slight indentation) —> 15-20 min sat after pouring out of mixing bowl —> shaping —> sat for cold proof overnight in banneton for about 12 hours.
- Baked at 450 for 30 min in Dutch oven on parchment paper, covered then uncovered and cooked for 15 more.
I think that was everything. Let me know what you think!
Overall I’m pretty excited for this being a first loaf. Rose really well in the oven. I definitely need to get something better to score with. About to taste it and can update!
by Bonnienoclyde8
17 Comments
Gorgeous!
Also any advice on how y’all store it for the week would be helpful
Great job
That’s absolutely amazing for the first loaf! Well done!
No hay nada que criticar se ve perfecto, es más danos la receta.
Para guardarlo, yo en lo personal espero que enfrie, lo porciono y lo guardo en ziploc , ya al segundo día si lo refrigero si lo como en la.semana, si no, lo guardo en el congelador.
You did great!!!
What a beaut!
It’s so good!
Too much flour on top
What’s there to critique? ❤️
Apart from being over dusted with flour it looks amazing!
No notes it looks awesome
Wait you can put starter in the fridge when it’s at or near peak and then take it out to bake with right away??
First loaf? This sub man…
It’s good dude
My god that is a thing of beauty. What temperature is your kitchen?
Impressive