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kaseyr702
This is my fourth loaf and I officially want to do this for a living. It definitely won’t be easy on my weight or my work/kid schedule but what an amazing feeling from the starter to the preparation and the best part the reveal!
I keep following a beginners recipe but it works and yields great results.
120 g of active starter 680 g of water 980 g of bread flour 20 g of salt
Mix, let it sit an hour. Start first set of stretch and folds then either every 30min- 1hr repeat 3 more times. Bulk ferment 8- 10 hrs at room temp then cut into two pieces, shape, put into banatons. Put in the fridge for 12-48 hours then bake on 450 for 50 minutes. I’ve done a loaf with preheating Dutch oven for an hour before putting in and one with only 30 minutes before putting back in, both turned out great!!
Thanks for having me in the club 💜
Soft-Candidate9472
Beautiful crumb! I bet it was absolutely delicious. I’m imagining a grilled cheese with that bread… yum!😋
3 Comments
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This is my fourth loaf and I officially want to do this for a living. It definitely won’t be easy on my weight or my work/kid schedule but what an amazing feeling from the starter to the preparation and the best part the reveal!
I keep following a beginners recipe but it works and yields great results.
120 g of active starter
680 g of water
980 g of bread flour
20 g of salt
Mix, let it sit an hour. Start first set of stretch and folds then either every 30min- 1hr repeat 3 more times. Bulk ferment 8- 10 hrs at room temp then cut into two pieces, shape, put into banatons. Put in the fridge for 12-48 hours then bake on 450 for 50 minutes.
I’ve done a loaf with preheating Dutch oven for an hour before putting in and one with only 30 minutes before putting back in, both turned out great!!
Thanks for having me in the club 💜
Beautiful crumb! I bet it was absolutely delicious. I’m imagining a grilled cheese with that bread… yum!😋