I didn’t have time to feed my starter and only had cold unfed discard and decided to just make a loaf.
It turned out better than expected!
500g bread flour
150g unfed cold starter
340g water
11g salt
Once mixed do 4 sets of stretch and folds every 30 minutes (5 if dough is too slack).
Bulk fermenter for about 6-7 hours.
Shape and cold proof for 16 hours
Next day preheat oven to 475 degrees with Dutch oven then bake for 25 minutes with lid on then 15 minutes with lid off or until internal temp is 208 degrees.
Cool for an hour
by Meliacet
9 Comments
Damn she fluffy!!!
Nice job
Good job
I have done this before as well! Turned out better than expected!!
This looks amazing!
I am still new to bread baking, having only started a few months ago, but I have been experimenting with making a loaf when my starter is at peak vs unfed.
Taste wise it has been the same for me whether my starter is at peak or hungry. I think the biggest difference has been that when I use a hungry starter, my loaves don’t rise as high. I wouldn’t be able to tell the difference if you didn’t say it was unfed starter.
Goodness me there be clouds in that crust !!
How does that bulk ferment time compare to your peak starter? Did it need to go longer?
How old was your discard ?
This looks amazing!!
But also, how much are y’all keeping in your starter? Mine is usually like 80-100g, max