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Thought I under proofed but turns out it was perfect.
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Thought I under proofed but turns out it was perfect.


  1. rough mix dough
    • 225g starter (50% ww, 50% bf)
    • 525g water (warm)
    • 750g KA bread flour
  2. timer set for 30min
  3. add 15g (10g) salt, splash of water. s&f #1, timer set for 30min
  4. s&f #2, timer set for 30min
  5. s&f #3, set bowl on top of oven, set oven to lowest temp (was in a rush and needed it to rise quickly)
  6. 4.5 hrs later nearly doubled
  7. shaped into a square, fold into 3rds, then roll. shape the boule, then put into banneton in fridge for bulk ferm
  8. 17 hrs later, preheated dutch oven at 500° for 2 hrs
  9. decrease oven to 475°, take dough out of banneton in fridge, place on parchment, score, place in dutch oven, baked 35min covered
  10. decrease oven to 450° uncovered for 15min
  11. cooled for only ~30 mins because i was so excited to cut into this one

by CoolSprinkles6657

5 Comments

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  2. ofindependentmeans

    Nice. Usually the opposite happens with me.. It looks perfect and then comes out under proofed..I’d rather have this.

  3. hboyce84

    It actually still appears a bit underproofed, but beautiful nonetheless! you could push your fermentation longer to reduce some of the tunneling and for a more intense sour flavor (if that’s your thing).

  5. beatniknomad

    Glad I’m not the only one who likes a big ass loaf. 750g is now my go-to size. Yours has a nice shape and beautiful spring. I’m still working on my shaping.

    Question about bake time – I heat the oven with the DO at 475, then bake mine at 450 for 30 minutes covered and lower to 425 and baked uncovered for 18min. I just did this today and mine usually turns out darker than yours. Maybe because I use 50/50 bread/whole wheat flour. All this to say, maybe check your oven temperature. You bake longer and hotter than me, but mine is darker.

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