150g starter, 300g water, 500g bread flour mixed into shaggy dough. 4 stretch and folds every 30 minutes with 10g salt (dissolved in a couple teaspoons of water) mixed in every fold. Bulk fermented at 70° for 10 hours. Into the fridge overnight for 16 hours. Baked in DO at 450° for 35 mins and then 12 mins lid off. Super proud of myself 🥹 might BF even longer next time for a more open crumb. Last pic is my “banneton” and proof that you don’t need anything fancy to do this 😄 just an old basket I had lying around.
by StrictMidnight7126
9 Comments
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Looks great, taking a screenshot of your recipe. I still haven’t made my first loaf yet. Just a starter.
You put 40g of salt, in one loaf?
It looks good. But damn.
Try laminating the dough next time. Game changer
Great loaf! I think you did too!
Lovely!!!!!!!
Are you kidding me! You rocked this! 😍😍
Great job!!!
I think you did!
ref for the banneton? looks so cute 😍