This may be my magnum opus
Recipe & process: 330g white flour, 230g water, 75g starter, 10g salt
Autolyse 1hr
Combine starter & dough and slap & fold for 5-10 mins until dough holds form and is correct consistency
Bulk ferment 4-7hrs (I eyeball the dough for when it’s ready rather than stick to a time)
4x coil folds during bulk ferment
Shape for batard and refrigerate overnight
Bake (un-scored) in preheated Dutch oven with one large ice cube for 6 mins at 250C
Remove and score with desired pattern
Bake for 14 mins with another large ice cube
Remove Dutch oven lid and bake for 18 further mins at 220C
by Introverted_Bear6180
10 Comments
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Gorgeous loaf
Crazy, never heard of the 6 min expansion score. I’ll have to try it in my next loaf.
I love the photoshoot, beautiful loaf
Nice. Bake cold right out of the fridge?
Nice ear! Care to share a crumb shot?
Do you slap and fold for 5-10 mins straight? Does that help develop the gluten? I have only been slap and folding for a few mins and think I need to do more
So… start covered, score at 6th minute, cover again?
Nice crust. Let’s see the crumb!
Gorgeous. What is the 6 minute expansion score?