150g peak starter, 350g warm filtered water, 500g bread flour. Mix together until shaggy. Cover for one hour (I keep mine in the microwave instead of the oven). Add 10g salt and do first set of stretch and folds. Wait 30 mins, then 2nd set. Wait 30 mins and 3rd and final set. Let it sit in the microwave for 2.5 hours until bulk fermenting is done. Lamination and then into the fridge for 14 hours. Dutch oven preheats in the oven at 450 degrees. Bake with lid on for 25 minutes. Bake with lid off for 20 minutes. Cool for 1 hour.
by ksmainstreet
1 Comment
That IS pretty 😍