3rd attempt, and quite happy with this one, good and fluffy, but maybe a little too much emptiness inside? Did 4 1/2 hours with six folds for bulk ferment in 25 C = 77 F temperature, then 15 hour final proof in the fridge. Baked at 260 C = 500 F in a Dutch oven for 55 minutes with lid on.
480 g Manitoba cream flour
315 g water
200 g mature liquid levain
12 g salt
10 g wheat bran
by IncredibleCamel
6 Comments
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It’s gorgeous! Crumb is lovely
Insanely good, congrats. I hope it tastes as good as it looks :3
A little empty inside but looks good. 😀
I like the idea of not removing the lid during the bake. Haven’t seen that yet. Is the bottom crust okay? I would expect a very thick crust if I baked that long at that temp. Have you checked your oven temp for accuracy?
It looks AWESOME! Well done!
Wow so lovely