Recipe: 120g whole wheat flour, 395g KA bread flour, 100g starter, 10g salt, 373g water, all mixed at once then rested 30 minutes. Then I stretch and folded the dough 4x at 4 30 minute intervals, then bulk fermented until the dough had the right vibe. Then I shaped it and dropped it into a rice floured banneton and tossed dough in the fridge until it filled the basket. I baked it at 450F for 20ish minutes and then at 400 for another 30 or so.
by mycodyke
5 Comments
Very nice! 👏
Did you bake it right on the oven rack?
That looks great! It’s always thrilling when they have that dramatic pop like that, instead of coming out missing an ear like Evander Holyfield
You know what’s funny is that I’ve been baking these loaves for years and had no idea the ear thing was a desirable trait. I kept getting them and would get so frustrated and pissed off. Now that I’ve joined this subreddit I find out it’s actually a GOOD thing and I’m very pleased. I’ve been beating myself up for nothing apparently.
Beautiful!