After quite a few failed loaves recently, I've finally had a success!
Recipe:
500g Bread Flour
325g (65%) Water
120g (24%) Starter (fed with 100% WW Flour)
10g (2%) Salt
Fed starter 1:1:1 in the morning.
When starter had doubled, 20min autolyse then mix all ingredients and knead for 3 minutes.
Stretch & Fold every 20-30 minutes for the first 2 hours of bulk fermentation (though it was lower hydration than I normally go for, so the S&F was more like kneading)
After S&F, let ferment at 75 degrees F (controlled with seedling heat mat) for ~6 hours.
Next, I preshaped the dough, let it rest for 30 minutes, then shaped tightly and put into a banneton, and into the fridge until the next evening.
To bake, I preheated a Dutch oven in a 470F oven for 30 minutes. Once preheated, I baked for 30 minutes in the Dutch oven, then took the lid off, reduced temp to 450, and continued to bake for ~15 minutes until internal temp read 210F and the crust had a good color.
I think this one came out relatively well. I'm happy with the crust, the ear, and mostly happy with the crumb. I think I may have overproofed slightly (dough didn't spring back fully when poked at end of fermentation, and the crumb isn't as uniform as I wanted). Still a success in my book!
Let me know what you think, and happy baking!
by Cubemaster110
2 Comments
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How to you get that sexy crust at the top? I’ve only done two bakes so far, and I’ve scored both with a lame, but mine haven’t cracked like that.