This my third loaf.
125g starter, 365g warm water, 10g salt, 500g bakers flour (11g protein).
4 stretch and folds – 30 minutes apart. Bulk fermented for 7 hours. Shaped, placed in banneton for 2 hours in the fridge (it did continue to rise- somehow).
Preheated oven to 230c, cooked at 230 with Dutch oven lid on + 2 ice cubes.
Lid off- cooked at 200c for 20 minutes.
Decreased to 180c for another 20 as it was getting a little too brown.
It’s feels light and soft compared to my other dense loaves.
May needed slightly more cooking, although cooled for 2 hours before cutting in!!
I’m hopeful. Smells delicious.
by bussysobig