The crumb may not be the best (could've fermented it further) but the exterior is amazing!!
Recipe:
190g flour + 5g vwg (I couldn't get any other flour except for 11.9% protein white flour)
116g water
38g starter
4g salt
Mix flour and water, let it autolyze for 30 minutes then add the salt and starter. Mix thoroughly and then shape it into a smooth ball and wait 15 minutes. After 15 minutes, flip the dough upside down then stretch and fold and then shape into a smooth ball again, wait another 15 minutes for the next set. Do this 3 times and then bulk ferment until it rises 50% more and then pre shape. Bench rest for 20 minutes. Then shape it and put into a proofing mold and let it proof overnight in the fridge. Preheat oven at 230°C for 30 minutes with the baking vessel with the lid preheating too. Take the dough out 2 minutes before the preheating is completed and score it. Spray it generously with water and then put into baking vessel and cover with the lid and put it into the oven, spray the oven generously with water too and then bake for 20 minutes. After that take the lid off and turn down the oven temp a bit and let it bake.
In my case I could've let it bulk ferment more and then could've waited like another hour or two before cutting into it, Happy baking! 😀
by realhinobody
2 Comments
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For what it’s worth, it is likely that you could do ok with that flour (without the vwg) for a recipe at this hydration. I was consistently getting good results with 11.2% flour and a 65% hydration recipe like this one…
BUT this looks good!