mix with mixer for a minute or two, stretch and fold ever 30 min for 2-3 hr, bulk ferment in the oven at 95º for a few hr, into proofing basket and fridge overnight.
into cold dutch oven, razor, spritz, cover, into cold oven at 450 for 25m, then uncover and brush on oil. another 20-30m uncovered.
CartographerUpbeat61
I have never made one . I’m interested. How hard is it? Where do learn ? Where do I get a “starter “ … everything? 🤷♀️😅🤫
SilverLabPuppies
Are you in TX? Maybe I should put my order in.
JasonZep
These pictures made me realize my loaf may be a little too small. If I made it a little bigger it wouldn’t spread out so much before it can spring.
CombinationNo5828
That second pic is wild. Looks like canned sweeten condensed milk
5 Comments
my process so far is:
375g water
100g starter
12g salt
600g flour (king arthur blue bag)
mix with mixer for a minute or two, stretch and fold ever 30 min for 2-3 hr, bulk ferment in the oven at 95º for a few hr, into proofing basket and fridge overnight.
into cold dutch oven, razor, spritz, cover, into cold oven at 450 for 25m, then uncover and brush on oil. another 20-30m uncovered.
I have never made one . I’m interested. How hard is it? Where do learn ? Where do I get a “starter “ … everything? 🤷♀️😅🤫
Are you in TX? Maybe I should put my order in.
These pictures made me realize my loaf may be a little too small. If I made it a little bigger it wouldn’t spread out so much before it can spring.
That second pic is wild. Looks like canned sweeten condensed milk