My first starter has sadly passed away in early spring due to neglect – i was not baking much, so it was left unfed in the fridge for longer periods of time and unfortunately mold got to it.
After my seaside vacation i felt like making starter from scratch again and here we are, approximately 12 days later.
I fed starter once a day with mostly whole wheat flour but i kept it simple. Small amounts so i didn't generate absurd amounts of discard and no weighing, just eyeballing it.
My recipe and process was:
100g ish of starter, was probably over 100% hydration.
500g white flour, generic.
310g water.
10,5g salt.
Starter was rising for about 8h. Mixed everything together at once, waited an hour before first fold, then did two more approx 1h between each. Total fermentation time was between 6 and 7h, then preshape and shape 20min later. Refridgerate for 20h.
Preheated dutch oven for 25min at 245°C, then baked with lid closed at 235 for 24min and lid open for 20min more at 225°C.
Atm it's resting for an hour before we eat. It looks a tiny bit on the flatter side but i think it might be because i scored it quite deep and it expanded in width.
Will post crumb pic in comments later🥖
by Salamanjam
Dining and Cooking