I’ve been at this for about 2 months now. I got a mature starter from a friend and have made about 8 loaves since. This is the first time I opened it up and thought, “whoa, I think I nailed it!”. How does this look to an expert?
Process and recipe:
Refreshed starter at 1:1:1 ratio two days before, then refed it at 1:2:2 one day prior. Once doubled in height (about 5 hr after second feeding at 72F), I did the following:
– mix and 30 min autolyze 500g Kjng Arthur bread flour and 350g water
– add 100g starter and 10g salt, pinched and incorporated
– after 10 mins, stretch and fold 4x
– stretch and fold 4x every hour for 3 more hours
– let rest and BF (75ish F) for another 3 hours to a 60% rise
– turned out dough and initial shaping, let rest 10 mins
– final shaping and placed in banneton, cold proofed in fridge for 12 hours
– removed from banneton, scored and baked at 475F in a Dutch oven (20 mins covered, 25 mins uncovered)
– let rest out of oven for 1 hour before cutting
Every step up through cold proofing, I kept a damp towel over the dough. Texture, crust and flavor are probably my best attempt so far, so I’m thrilled with how this one came out!
by ProliferateZero
7 Comments
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Awesome
That looks great!! Good job. Maybe time to graduate from beginner
You are no longer a beginner in my book! Looks fantastic
Perfection. How does it taste?
Honestly I’ve been baking 5 years going on six and I don’t often get bread that high. Sometimes I do but sometimes I don’t
Usually it’s because life gets in the way and I’m not able to manage the time. That’s the one thing about salad bread that I don’t like compared to using yeasted bread
Top!