~50g starter (cold straight outta the fridge)
330g water (cold, straight out of the well)
500g all purp flour
10g salt
… i did it all wrong, accidentally, then on purpose, and as an experiment. Because I’ve learned that sour dough is too forgiving, like I used to be with all of my evil exes.
I forgot to mix the dough (aside from my first initial stir). I didn’t stretch and fold. It just bulk rose for about 10 hours. And then I pulled it into a ball and let it rest for 15 minutes. Rolled it up and put it in a loaf pan (in the oven with the light on) for 3.5 hours. It was so floofy that I was scared to score it, so I just baked it for 45 mins @ 425f. And… really… truly… delicious
by plantsownthisplanet
6 Comments
I love it. Thanks for sharing! I’m getting more relaxed too & getting consistent results. I’m going to move toward using Kitchen Aid dough hook and a 9” stainless steel loaf pan.
I wouldn’t take it to the family thanksgiving gathering, but I’d eat the hell out of that at home if I made it. And my wife would gladly help me eat it. Pretty is as pretty tastes.
And we shall christen her Abbie Normal.
Apologies. I’ve been lurking for a long while, but I have been reading and taking mental notes. I usually do a Cold retard ferment in the fridge over four days. Everyone seems to love it.
Hahahhaha 😂 this is great!
🤣😂😂 love it!!
If you can make a sandwich, it’s good bread 🥪 😋