20g starter 110g all purpose unbleached 110g water.
600g all purpose unbleached 350 bread flour. 660 Luke warm water. 68% hydration.
500 degrees lid on 20 minutes. 475 degrees lid off 25 min.
My best bread so far! This recipe makes enough for 2 loaves. This one's sister turned out with more spring, but the flavor was better in this one in my opinion.
by PercentagePitiful326
3 Comments
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Looks great! Good job 🙂
Excellent job. That looks like a gorgeous soft crumb. We need to see more of that on here in order to normalise away from the idea that “open crumb” equals big holes!
I love that you’re using a 25% inoculation of starter rather than the 20% that is touted about. Can I suggest that you up that even more? You’ll get an improvement in flavour as well as fermentation!
If you were to push it to just over 30%, your 1850g dough would look like this:
Starter build 290g (~25+130+130)
AP flour 585g
Bread flour 340g
Water 635g
(Salt ~20g – should be what you’re using now as the total overall flour hasn’t changed)