I’m just so pleased with the results of fermenting in a straight sided container and tracking % rise in combination with dough temp after stretch and folds!!
Followed Claire saffitz’s recipe on NYT except did 880g bread flour & 120g rye. https://cooking.nytimes.com/article/sourdough-bread
by Icy_Lynx6927
10 Comments
For sure, the hottest loaf I’ve seen today! Lol
One in a million…
🥵🥵🥵
Oh she’s congenial that’s for sure!
Crown her!
Nice ear!
Thank goodness!!! A loaf that someone is happy with!!!
Perfection!
She will only be crowned Miss United States if you take her out in the garden and make a video with you twirling with the loaf in your hand
Beautiful loaf. That oven spring belongs in a textbook. I’d consider my entire weekend a massive success and cancel all other plans if I pulled that out of the Dutch oven.