I think I’m finally on to something with this loaf! I love to experiment and tweak my recipes/ technique. This was my latest loaf and she may be thicc, but she sure is tasty!
125g active starter, 13g salt, 350ml warm water, 525g bread flour I used KA
- Combine into shaggy dough and let rest on counter for 1 hour
- Perform 10 stretch and folds then let rest 30 mins
- Perform 3 more rounds of regular stretch and folds every 30 minutes
- Bulk ferment on counter for 5 hours
- Shape dough and proof in fridge for 17-19 hours
- Preheat oven to 500°F with Dutch oven inside
- Lower oven to 475° and Bake covered in Dutch oven for 30 mins
- Lower temp to 425° and bake uncovered another 15-30 mins until your desired darkness is achieved 🙂
by Odd_Reindeer1176
8 Comments
lol! <3 Thicc loaves. Beautiful work!
looks absolutely perfect, i can smell these photos. i’m going to borrow your procedure
Looks awesome and recipe is simple..
Looks amazing! What temp is your house? Curious about bulk fermentation time.
It’s beautiful! When you bulk fermented, did you let it double or did you cold proof earlier?
I’m new to the world of bread making and this looks so amazing! Definitely saving for when my starter is ready to use 👏🏼
nice loaf
Looks like a nice loaf.
Looks like your spring might be setting a bit to fast. I was able to get a bit more out of my loaves by giving it a few spritzes of water all over before I put it in the dutch oven.