Turns out I just had to switch from a boule to a batard! Def my best loaf yet.
Recipe:
125 g starter
350g water
500g bread flour
7-10g salt
Feed starter at night. Mix the next morning. Rest for 1 hour. Do 4 stretch & folds, 30 mins apart. Bench bulk ferment (I usually do 3.5-5 hours depending on temp). Pre shape, let it rest for 20 min. Shape and place in banneton, refrigerate overnight.
Preheat bread oven at 450°. Score.
Bake covered for 40 mins, uncovered for 10-15mins.
by activelytrying68
3 Comments
Lovely loaf! This reminded me to take out and feed my starter so thank you.
Very nice!
It looks so good 😍