Update to my previous post
Recipe for this one: 148 g stiff starter (60% hydration), 500 g flour, 330 g water, 11 g salt – total hydration 65%
Mixed dough without the salt and let fermentalyze for an hour. With the 1st stretch and fold added the salt, but did not stop stretching and folding until the dough didn't want that anymore. Did 3 more normal rounds of stretch and folds, 30 minutes apart. Let finish bulk rising for a total of 6-6:30 hours at 23°C dough temp (less time BF was needed as I added more starter). Preshaped, let it rest for 15-20 mins on the counter. Did a caddy clasp for the final shaping and cold fermented for at least 14 hours, but probably closer to 18. Baked in preheated dutch oven at 230°C for 30 minutes covered and 15 uncovered. For this loaf I also made the score shallower.
Thank you to all for the suggestions!
by xhilibu
7 Comments
Very nice!!
Great looking loaf, congratulations
Gorgeous loaf! May I ask the type of flour you use?
Noice
major improvement, great work!
Good job!
I saw that you reduced the hydration of the dough and starter, but I’ve already used this flour, and you can try going back to 70% without any problem. Here in Portugal, if you only buy flour in supermarkets, the best one is this one from Continente and one that you can get at Mercadona. For better quality flour, as I told you in the previous comment, you have to buy it directly from the millers.
Wow thats beautiful