Blisters🤩

After taking some time off from baking I decided to make a loaf for dinner, and it turned out great! This is what I did: At 8:00 I fed my starter a 1:1:1 (I usually do 1:5:5 over the nights and in the morning). At 13:00 it had peaked (perhaps even more) and I began making my bread. I started with mixing 500g flour with 350g water and 100g starter. After 30 min I added 10g salt. After that I did four stretch and folds every 30 min. At 18:00 I pre shaped and 30 min later I but it in a proofing basket in the fridge. Today at 13:00 I started my oven and put it on 230C (mine can’t go higher) with my dutch oven, after 1 hour of heating I put my bread in directly from the fridge. I scored after 7 minutes then baked with the lid on for another 23 min and without for 15 min. The result was a big loaf that had risen well and had some blisters 🙂

(I haven’t cut into it yet but I suspect it is going to look great)