Unsure how old my starter is. I inherited some of it from a co workers mom. But I’m at the point with it where I remove my starter from the fridge about 8ish hours before I want to be able to bake with it. I don’t measure feedings or what not. I go by how consistency (thicker pancake batter + smell). I fed it yesterday morning and noticed it was a little acidic smelling and even though it doubled I decided to stir it down and add a couple tbl spoons of bread flour until I liked the smell and it rose again and I made my dough around 730pm yesterday.
This just proves that no one needs to over think it!
Recipe
110g active starter
325g warm water
500g King Arthur bread flour
10g kosher sea salt
Process:
Mix active starter and warm water until frothy and bubbly
Mix in flour until shaggy dough ball is created
Cover bowl with plastic wrap Rest 30 minutes
Round 1 of stretch and folds
Rest 20 minutes
Round 2 of stretch and folds
Rest 20 minutes
Round 3 of stretch and folds
Rest 20 minutes
Round 4 of stretch and folds
After stretch and folds I set the bowl in my microwave, covered with plastic wrap. The stove light is on the dimmest setting (night light) and I let the dough bulk ferment for around 6 hours. I don’t temp the dough but my house is set for 68 degrees. So the microwave light helps warm it up but to a point where it doesn’t over ferment.
After the bulk fermentation is done, honestly idk what I’m doing but the dough appears to be slightly domed not incredibly sticky and easy to work with.
I dump the dough onto a floured surface, and shape into a rectangle. I fold left side (the long way) into the middle, repeat with the right side. Then roll like a burrito. And take the burrito butt and roll into a ball and create surface tension by scooping pulling and rolling towards me. I do it until it feels right tbh.
I then place dough onto floured tea towel in a tighter/smaller sized bowl , seam side up. And cold proof for 12-13 hours. Today was 13 I was busy.
When cold proof is done, I take dough out only when my oven is preheated to 500degrees with my Dutch oven inside, I preheat the oven with Dutch oven in it and then let the Dutch oven sit empty for an additional 30 minutes.
I take the dough out of the fridge, set on parchment paper and score.
Dough goes into covered Dutch oven for 25 minutes
Uncover Dutch oven after 25 minutes
Drop oven temp to 475 and bake for an additional 15-20 minutes
Cool for 2 hours on a wooden cutting board.
🙂
by notziti
2 Comments
That’s beautiful!
That’s so pretty