Monstera Loaf!

This is a truffle honey wheat loaf. Unfortunately the truffle flavor got lost in the baking process, so I wouldn’t cook with it again. It’s probably better to just dip it in truffle oil instead of mixing it in the dough.

Recipe: 120g starter, 350g bread flour, 150g whole wheat, 350g water, 10g salt, 60g truffle olive oil, 50g honey

4 rounds of stretch & folds, spaced out by 30 min. Finished bulk fermentation in an instant pot on the low “yogurt” setting for 4 hours. I don’t always have time for cold proofing, so I just shape and freeze for 30-45 min before scoring to help firm up the outside so I get nice, crisp lines.

Bake at 450F for 35 min covered, 10 min uncovered or until internal temp reaches 205F