She purdy if I do say so myself

Here’s my very not professional at all riddled with silly mistakes process

Ingredients (1 loaf)

• 500g bread flour

• 375g water

• 75g active sourdough starter (warm bc I turned on the oven and forgot it was in there rising 🥲 but I saved her) 

• 10g salt (I added it later because I forgot after frantically trying to make sure I didn’t kill my starter 😬)  

5g of vital wheat gluten, 1g diastatic malt powder

Mix 11:30a

• Combine everything and mix until no lumps and formed a ball

Bulk fermentation (with stretch & folds)

• Perform stretch & folds about every 30 minutes:

• Stretch & Fold #1

• Coil #2

• Coil #3

• Coil #4

At this point I realized I forgot to add the salt so I heated 20g of water and added my 10g of salt to dissolve. I waited for it to cool a bit then I mixed it in the dough following it with 2 additional coil folds to make sure it was evenly distributed.

I left it to bulk ferment until 6:30p ish

Shape and proof

• Pre-shape dough and rest 20 minutes

• Final shape into banneton

• Proof at room temperature until airy probably like ab hour and a half maybe and then I put it in the fridge to cold proof at like 8:30p

Bake setup

• Preheat oven to 550°F with pizza steel inside, two trays of water and a wet rag in oven for steam

• Allowed everything to fully heat 

• Reduced oven temperature to 450°F

• Place dough directly on hot steel

• Bake at 450°F with steam for about 20 minutes

• Reduce oven to 400°F and covered with foil because the crust was getting a bit dark, for an additional 10 minutes 

Let it cool for like 1:30