245g bobs
70g caputo nuvola super
35g KA AP
300g water
70g starter
8g salt
45 min fermentolyse
Full development w/mixer
3 half folds 30-60 mins apart
6.5 hrs bulk @ 79*
18 hr cold proof
Bake w/steel & shell
by Over_Complaint7619
245g bobs
70g caputo nuvola super
35g KA AP
300g water
70g starter
8g salt
45 min fermentolyse
Full development w/mixer
3 half folds 30-60 mins apart
6.5 hrs bulk @ 79*
18 hr cold proof
Bake w/steel & shell
by Over_Complaint7619
7 Comments
I’d wager that 90% of the people in this sub keep their starter in the fridge.
A lot of them will see this post, try your method, and fail.
Your bread is beautiful, but leaving out how much you put into your starter care (which one of biggest reasons the bread looks this way) is a bit of a lapse in the point of these posts
I think the mods should make it a rule.
paging r/trypophobia
Bobs what? They make like 80 different kinds of flour 🙄
Jelly and butter all over my hands.
Heyyy careofcrumbs
Might look cool but not really good for slicing and putting anything on it.
I’d like to learn how to make a loaf like that. Not for every day, just to prove I can.
What does “full development with mixer” mean?