390g flour
290g water
40g starter
4g salt
1 hour autolyse
mix everything and rest for 45 minutes
laminate and add olives, dates, and gochujung
stretch and fold every 30 minutes
bulk ferment until almost doubles
preshape and rest for 30 minutes
shape and put in banneton, rest for 1 hour
cold ferment overnight
bake at 525F covered for 25 minutes and 425F uncovered for 15 minutes
by butterfly-pea
7 Comments
I’m still super new to this but it looks great to me. I’d love to have that crumb and shape. I’ve never done a pre-shape but will try that next time.
That’s gorgeous! Great job!
Oven kick perfection
Not much to roast, it looks great.
Gorgeous! I’m struggling with dense crumb, low rise myself. Happy for your fantastic rise – that’s a beautiful loaf!
That looks and sounds delicious.
Love the shape