I’ve been having a pretty tough go this last week (child hospitalized, thankfully ok and home now though, college finals, and moving all at the same time!) so I haven’t been able to bake anything for a week or two. My og starter died while I was away in the hospital, so I had to revive some discard from the fridge. My first loaf back at it completely relit my fire <3
100 grams starter, 360 grams water, 500 grams flour (380 Kirkland ap and 120 whole wheat). Mix and fermentolyse 30 minutes, then add 10 grams salt. 5 or 6 minutes of slap and folds, rest 30 minutes. Stretch and fold every 30 minutes over the next two hours (1 set regular stretch and fold, 3 sets coil folds). Bulk ferment was a total of 6 hours. Preshape, 30 minute bench rest. Final shape and into the fridge for 12 hours. Baked this morning in a dutch oven at 450 for 20 minutes covered, then uncovered lowered to 425 for 30 minutes. <3333
by gagax7
4 Comments
**Hello gagax7,**
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Looks amazing!
Looking yum! Sending wishes that this weekend is a good one to make up for a rough couple weeks
Oh she’s stunning!!