This was after a 50+ hour cold proof. My schedule is 12+ hours at work so there’s often a long time spent in the fridge. She was a little flat going into the oven and puffed up beautifully.
150g starter
300g water
500g flour
10g salt
Stretch and fold x4, spaced 30mins. Bulk ferment in my bedroom (warmest spot in my old, drafty New England home 🤣) for 12ish hours. In the fridge early Friday morning for a bulk ferment and then cooked this afternoon. Cooked in preheated Dutch oven at 425 for 30mins, cover off, down to 400 for 15 mins on the bottom oven rack. Perfection! 👏👏
by MaMaMatcha678
21 Comments
Hell yeah
Ugh the height, good stuff!
Impressive! 🔥👌
Thicc
Sweeet!,
I always cold proof for 48 hours. Makes it a bit more sour…..and flavorful
Great looking loaf
Very nice
How long did it take you to eat it? It would probably take me half a day if I were pacing myself
What’s your start hydro %
Damn, that crust. I can feel it between my teeth. YUM.
It’s perfect!
Pretty sour?
You formed it and then in the fridge for days? How do you do that? Mine ends up with a thick crust if I fridge it too long, even covered
That is the prettiest crumb shot I’ve ever seen.
Looks good
I’ve never bit the bullet on sourdough, (not from lack of wanting), but I ABSOLUTELY understand!! WELL DONE!! Any successful food journey is a BIG deal, ( & accomplishment)!!
Looks gawwwgeous
Absolutely lovely. Would destroy a piece of that with butter and raspberry jam rn
I like it my hours could be very long. I haven’t made my sourdough in a while so I’ve been making mostly bread using poolish or a 4 hr quick rise
To me the most important factor what flower did you use? And I have everything from 16.5 protein Manitoba 12.7 King Arthur and everything in between.