This is my best yet I think. Wanted to get feedback. Followed Tartines recipe with the one change being doing 5 coil folds instead of stretch and folds. Started with doing the leaven the night before using 6 grams starter, 50 grams water, 25 grams bread flour and 25 grams ww flour. The next morning, mixed the leaven with 350 grams water and 450 grams bread flour and 50 grams ww flour. Did 30 min autolyse, then mixed in 25 grams water and 10 grams salt. Did 5 coil folds and 4.5 hour bulk fermentation until 20 percent rise using a aliquot. Preshaped gently and let rest for 20 mins. Shaped and put into loaf pan as a makeshift banneton and fridge for 18 hours. Next day preheat oven with Dutch oven for 30 mins at 500. Put dough in on parchment paper and did horrible scoring with a hobby knife from a gundam model kit. Baked at 450 for 20 mins lid on then 40 mins lid off to get better color. Hope this helps and please leave feedback.
by adapter1818
3 Comments
That’s a lovely loaf. I’d say your fermentation is spot on! Certainly I would be very happy with that. Now do it Again! 🤣
Looks underproofed but delicious.
Why only a 20% rise? It should at least double.
That looks great, if I made this I’d be over the moon.