Crumb so good I had to go outside to take a picture 😮💨
I pulled my starter out of the fridge after leaving it in there for several months. Did 2 rounds of feeding & discarding & then decided it was ready to bake.
500g bread flour
325g water
80ish g starter (had risen & gone back down about 50%)
10g salt
I mixed the dough around 7am & did stretch & folds every 20ish minutes for 2 hours. Let it bulk ferment after that, until about 12pm. My kitchen is warm, approximately 75°, so it ferments quicker. Shaped it, put it in a banneton in the fridge, pulled it out the next morning around 7am. Baked in a warmed Dutch oven at 450° for 20 minutes, then uncovered for another 35 minutes at 400°.
by pittiesandpints
4 Comments
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It’s beautiful
Hi. Lovely loaf good recipe well done. Starters are remarkably resilient!!
Happy baking
Wow it looks lovely! I’m trying to get mine to be more bready like this but instead its chewy 😩