I’ve only tried open bake since we don’t have a dutch oven. My oven is also small that I can only bake one bread at a time. Tried baking a few times already and my dough doesn’t rise that much. I don’t even get an “ear”.
Then I bought a dutch oven recently and used it for the first time and got this gorgeous bread. It is the best looking bread I made so far but I know I can still improve it.
What can I do to improve my bread? And can you tell me if it looks under proofed or over proofed. I don’t really know how to tell 😅
500g flour
325g water
10g salt
100g starter
Autolyse for 30mins
3 stretch and fold every 30mins
Total of 4.5hrs bulk ferment
Cold proof in the fridge for 24hrs
Pre-heat the oven for 45mins with the dutch oven inside
Baked @ 250C 25mins covered
220C 20mins uncovered
by spicy_ramen94
6 Comments
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The crust has an interesting look to it. It’s very pretty! But there’s something about the texture that makes me wonder if the bread dried out while proofing. I’ve tried using a banneton for proofing and I really didn’t like how it dried out the surface.
Che tipo di farina hai utilizzato e che forza aveva? Forse è quello il motivo per cui sembra umido e non tanto alveolato, ma nel complesso e un buonissimo lavoro ! Complimenti
Use rice flour in the banneton and put it in a Ziplock bag for cold proofing. When I do a batard it fits in a 1- gallon bag, but an 8-inch boule needs a 2-gallon size. You can also cover with plastic wrap. I think your bread looks great inside and out.
This bread is gorgeous. The proof looks perfect to me!
I just want your Cinnabons!! I don’t have a place closeby anymore!