Finally happy with this result. Fluffy with a soft crust.
– 100g starter
– 350g water
– 450g bread flour
– 50g wholemeal flour
– 10g salt
PROCESS:
Mix all ingredients
Stretch and folds: 4 sets every 30 mins. In each set I did a total of 8 folds. Last set I did coil folds.
Dough temp was 23c. From point of mixing ingredients I left it to bulk ferment for 9 hours
Preshape. 30min rest
Final shape then fridge for 12 hours
35min in the Dutch oven at 230c
15min lid off oven at 200c
by supergirl_
5 Comments
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If you’re going for a soft crust, you nailed it! Personally I like mine much darker but the crumb looks great 🙂
I would consider this a perfect loaf
Nice crumb, under baked for my taste
Def will try to design my next dough like that! Perfect for spring!!! So cute!