I do 100g starter 375g water 550g bread flour and 12g salt. 4s&f every 30’ and then bulk ferment for 6 hours. I actually was impatient and never let this one go in the fridge I baked it right away lol but usually will put in the fridge overnight before baking. I bake at 450° for 30’ and then 400° for 20’.
by hellolovelyworld404
6 Comments
Wow!! This looks absolutely delicious!
nailed it.
Also to add – I didn’t use a Dutch oven. I used stainless steel bread pans and covered them on top with another pan. I sprayed the bread with water before covering and at the 30’ mark I removed the top pan ☺️
What a pretty sight!!!
Looks like bread to me. 😊
WOW!!!! Do you mind sharing how old is your starter???