I finally achieved my perfect loaf!

It’s taken me a long time to get here, being a complete beginner, battling cold temps, acidic starter and not knowing where I was going wrong. This is literally loaf number 20 something (I gave up counting after 19, I was gonna throw in the towel) I started back in January.

For this recipe I used

150g starter (1cm past peak)
300ml warm water
500g Canadian bread flour
10g salt

Initial mix straight into my kitchen aid with a dough hook on 1 for 10 minutes. Bulk ferment starts as soon as mixer is turned on.

Transfer into a clean glass bowl and rest for 1hr

After resting take aliquot sample, my dough was 25degrees c and I put 39g into a 2oz cup

Every 30 minutes preform 3 sets of stretch and folds or coil folds. (I did two stretch, one coil)

Bulk ferment until aliquot cup is full – bulk ferment took approx 4.5hrs

Preshape dough, rest 30 minutes
Laminate and final shaping
Into banneton

Allow to rest in banneton for 30 minutes before placing in fridge over night.

Bake at 220degrees c in a bread oven for 35 minutes lid on, turn oven down to 200degrees c 15 mins lid off