I made 2 loaves for the third time. 1st attempt was a mild fail but learned a ton. I prefer not to have the super sour taste so I edited and the second batch was great. Third time around I’m happy that I managed to replicate the second batch.
Recipe for two loaves:
– mix 1000g flour and 650g water and let sit for an hour and a half
– add 200g starter and work it in the dough with some sloppy stretch and folds 🙂
– after 30 minutes another set of stretch and folds
– after another 30minutes sprinkled 20g salt and sprayed some olive oil (roughly 15-20ml) and worked that into the dough)
– let rest for another 30 minutes then stretch and fold
– after 30 minutes dumped out on the counter and split into 2, then pre-shaped into two boules.
– rest 20 minutes
– laminated each boule and shaped then tossed into floured bannetons and covered
– rest for an hour on the counter then put into the fridge for an hour and a half
– in the meantime preheated my soaked clay baker to 230C
– removed one loaf, scored and put into the clay baker covered for 30 minutes, then uncovered until I was happy with the color.
Thinking about trying higher hydration next time around just for funsies. 🙂
by Adept_Signature_2864
10 Comments
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Well done!!
https://preview.redd.it/9cbtb9izvcje1.jpeg?width=527&format=pjpg&auto=webp&s=adec1d008d3967f4b8d0c767448df9660e839c39
🤣🤣🤣
It’s a lovely looking loaf, but you’ll get so much more flavor and texture leaving it in the oven another ~10 minutes!
Looks great! Let’s see the inside!
Incredible 🥰
You did great!!!
Great job!
Wow! The only thing that’ll make it look “more professional” than it already does would be more color.
There is a whole world of flavor that develops in the crust the darker it gets. I’d encourage you to try over the next few bakes you do.
Nevertheless, I still think you’ve done a great job! Enjoy your loaf, and know I am jealous I didn’t have time to bake this week… no fresh bread for me 🥲
Impressive