I developed two starters back in March and started baking March 16 with “Wilma” and “Betty”.
I have made two loaves per day since. Looking for some feedback on my crumb. Unfortunately my kids cut into it before I could get a photo of my full loaf crust. The third picture I tried to add some jalapeno and cheddar which tasted delish.
-150g starter
-300g water
-500g white bread flour (Robin Hood)
-25g olive oil
-10g salt
Combine starter and water, add remaining ingredients. Push into a raggy ball and cover with cloth for an hour. Put onto counter, form a ball. Let bulk rise for 12 hours at room temp. The recipe I used didnt call for stretch and folds but I tried it for this loaf and actually prefer the texture over all of my other ones. Formed my loaf, second rise in a proofing basket for an hour. Preheat oven at 450, put loaf in cold dutch oven and turn the temp down to 400. Bake covered for 20, uncovered for 35.
Be kind! I really want to get good at this. Lol
by empathetic_masochist
3 Comments
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2 loaves a day! wow! You’re gonna be giving advice soon enough!
you didn’t mention adding steam, can i suggest saturating the loaf with a spray bottle or ice?
Is there a reason for not preheating the Dutch oven? I’d think that you wouldn’t get nearly as much oven spring that way.