15 day old starter that showed no signs of life initially, but after a few hacks (read: steaming pot of water inside my closed oven with the starter inside), I got a starter that was perfect for baking with!
I don’t have a banneton yet so made do with a tea towel heavily dusted with rice flour inside a bowl.
100g starter, 475g APF, 325g water
12 hour BF at room temp, after 3 rounds of stretch and folds
24 hr cold ferment
Baked at 250C for 20 mins and then at 220C for 15 mins.
I’m quite happy with the oven spring and the taste is out of this world- tangy, sour, with a super soft and melt in the mouth texture.
Would love feedback on how I could improve further!
by FingerlingPotatoz
3 Comments
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That is a gorgeous loaf!
Wow that’s good!