Ingredients:
-1000g all purpose flour
-760g water
-250g starter
-20g salt
Process:
Mixed starter, flour, and water together and let sit for one hour. Added salt + a splash of water and mixed/rubaud until smooth. Waited 30 minutes and performed 1 stretch and fold. Placed dough in the oven with light on and let bulk ferment for 5 hours. Divided, preshaped, and let rest for another hour. Final shaping and placed in fridge for 18 hours. Preheated dutch oven for 1 hour at 525°F, loaded the loaf in, lowered temp to 485°F and baked with lid for 20 minutes and lid off for 20 minutes at 435°F.
I tad underproofed it seems based on the tunneling but honestly shocked at how decent the loaf came out. Happy baking yall!
by CaterpillHURR
11 Comments
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Fancy flour cant replace talent, you have talent!
This looks fantastic! Labor+skill=>quality, even with a lack of capital. You should be proud!
Wait are we not supposed to be using great value brand!? Does it make a difference!?
You have proven to everyone here that it’s 100% possible to make a great loaf without spending half your paycheck on artisan flour.
Keep it up!! I cook at home to save money and will absolutely use the ingredients that will facilitate that for me.
We can use something other than King Arthur? So confused. Looking good OP
Live your life, make loaves!!!
Sourdough
Absolutely love the shit out of this post and headline. Great work all around. The bread don’t look too bad neither.
That is gorgeous!
This looks freaking delicious. Mines proofing in the fridge right now – can’t wait to bake tomorrow morning. 🩷🍞🤤