Put my starter, Clint yeastwood, in the fridge for about 3 weeks when I went on vacation and I feel like I’ve been making puny breads since then. Happy to report that IM BACK BABY. This beautiful loaf showed me a little heart in that bottom right area of the bread and I smiled.
600 flour (200AP, 400 BF KA brand).
800 water.
22 salt.
150 starter.
Mix everything but salt, rest 30 min. Add salt and do rhubaud mix till the surface of the dough starts to rip (stop once sign of rip shows). Rest 30-45 min. 2-4 sets of coil folds, whatever the day allows, then shape and into banneton for the night. Bake at 450 for 40 min and lid off for 8min. Chefs kiss. Do you ever just have a loaf that makes you feel like you’re back in the groove? Photos of my most recent loaves!
by slt69
3 Comments
Looks delicious! I’m new to the sourdough world, when you bake the next morning do you let the dough come to room temp? Or do you cook it straight from the fridge?
Is your recipe right? You’ve got a nearly 130% hydration there
How much water did you use again?😵💫