Only problem, my slices don't fit in my toaster unless I flip them halfway lol. Guess I'll need to get used to it. My crumb looks quite irregular compared to usual not sure if that's a good thing or not?
Recipe:
500g Bread Flour
100g starter
330g water
10g salt
Process:
-Mix all into a shaggy dough
-Wait 30 min
-Knead and slap and folds 3-4 mins
-Wait 30 min
-Stretch and fold x 3 every 30 min
-Bulk fermentation about 5 additional hours (7 total from initial mix)
-Preshape and bench rest 15 mins
-Final shape and proofing basket
-Overnight in fridge 12-18 hours
Bake day:
-Preheat oven 475 with Dutch oven inside.
-Wait 30 mins
-Score bread and baked 25 mins lid on
-Decrease to 425
-Bake 15 more mins lid off
-Cool and slice minimum 1 hour after
by Booyacaja
3 Comments
**Hello Booyacaja,**
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Now you need a new sourdough toaster
I have a heavy duty Cast Iron Dutch oven that works perfect