I know people are gonna likely say it’s underproofed or whatever. But I don’t care. Man the crust is crunchy. The bread is nice soft inside. It was perfectly round with an ear. Best shaped loaf I made. And look at that oven spring. I want to take pics of it forever
250 g of flour
175 g of water
50 g of starter.
About 10 g of salt.
Mix starter flour and 165 of water. Rest for hour. Add salt and rest of water.
S/f four times every 30 minutes. Bulk ferment total 6.5 hours. (Temp of dough originally was 77 degrees). Put in fridge.
Next morning pre heat 475
Take out dough, score. Turn oven down to 450. Bake with lid on 30 minutes. Bake with lid off 25. Wait an hour to cut
by Financial-Bet-3853