Dough:
1000 g bread flour
700 g water
200 g starter at peak
20 g salt
Mix into a shaggy ball. Rest 30 mins. Stretch and fold 3x on the hour. Bulk ferment until increased 50% in volume. Divide dough into 14 balls: 12 x 125 g and 2 x 200 g. Place in prepared banneton as shown here. Bench rise an hour or two and refrigerate covered overnight.
Next day, bake covered 20 mins at 475F and then uncovered another 20 mins at 450F. This requires a very large Dutch oven, otherwise open bake with a lot of steam.
by go_west_til_you_cant
15 Comments
Dough:
1000 g bread flour
700 g water
200 g starter at peak
20 g salt
Mix into a shaggy ball. Rest 30 mins. Stretch and fold 3x on the hour. Bulk ferment until increased 50% in volume. Divide dough into 14 balls: 12 x 125 g and 2 x 200 g. Place in prepared banneton as shown [here](https://youtu.be/K7f0FTYFofs?feature=shared). Bench rise an hour or two and refrigerate covered overnight.
Next day, bake covered 20 mins at 475F and then uncovered another 20 mins at 450F. This requires a very large Dutch oven, otherwise open bake with a lot of steam.
Very cool
Beautiful!!
Incredible result, how would you describe the taste? I’d love to attempt this
And then you can bring it out with cups of salt and butter in the middle to serve to the men of the North who came to seek an alliance.
These are so gorgeous! This post needs more love!
reminds me of the demogorgon. I’m in love
I love this bread!
Fantastic!
It looks fabulous! I definitely want to try it
How beautiful!!!
I’m seeing a butthole but looks delicious all the same!
Absolutely amazing, great work you!
You could probably make this in a lined bundt cake tin. Great loaf!
Gorge. I’d love to see a banneton pic if you had one. 😊