This is my fourth loaf and first time using a loaf pan! I was struggling a bit the boule shaping/rising so I tried something different. I have been reading that the loaf pans can be more forgiving!
Recipe: Fed starter in morning around 6 am before work. Started mixing around 8 pm. 100 g start with 350 g water. Mix till frothy. 10 g salt and 500g bread flour. Mix well till no dry spots. Rest for 1 hour. Then move on to stretch and fold 4-6 q 30 x 3 ( I wanted to go to bed so I skipped the 4th). Bulk fermented till about 11 pm the next day. Shaped and placed in fridge till the next morning. Baked at 730 am 450 degrees for 30 then removed cover and sat in oven for another 15.
T
by Constant_Donut6030
12 Comments
Omg!!! That looks sooo good!!! Yum!
Well done. Looks great.
dayum
you should be the one giving us tips tbh
Dang. Maybe I should try a loaf pan. I’m on my fourth loaf today. I’ve been having trouble with my rise. It tastes fine. Just doesn’t rise well.
Good job
Looks fantastic! One of the best loaves from a loaf pan I have seen on here. Good job
Stunning!
Keep doing what you did. Looks fabulous!
Great photography!
Absolutely gorgeous. Some questions:
What does “ 4-6 q 30 x 3” mean?
Am I correct in seeing that your bulk ferment was over 24 hours? Was this done at room temp?
Thanks.
That’s loaf looks great. Congrats!