70% Hydration.
450g Bread Flour / 50g Wholewheat Flour
350g Water (32C)
50g Starter (1:1)
10g Salt
Mix em all up.
Rest for 30-40min.
3 sets of stretch&folds, 30min apart.
Bulk Ferment @ room temp. (Mine was 10h @ ~22C)
Pre-shape and bench rest for 30min.
Final shape then toss in the fridge for ~12hours.
Baked inna dutch oven, lid on, 260C for 25min then 215C, lid off, for 15min.
by headbiscuitss
6 Comments
Any chance you can upload a pic on how you scored this??? Like the dough with the scoring haha
HOW DO U score that?! Looks so pretty
Beautiful scoring 😍
Some good looking buns 😍
beauty!
Does everyone here more or less make 500g loaves? I only ask because chatGPT is always pushing me up around 700 to 1000