Recipe:
- Peak to peak feedings at ~ 1:3:3 2x daily 9am / 9pm starting two days prior to baking
Day-of:
*Start 7:30am
-1000g flour (800g KA bread flour / 200g whole wheat), 20g salt, 650g filter H2O
– autolyse 1hr
– add 200g levain
– 4×45 min stretch and folds
– preshape and bulk ferment until 5:30pm at ~68-70°F (room temp)
– layout flat, tri-fold (also added a ton of rosemary and thyme from my herb garden), roll up tightly, final shape
– cold retard in fridge until 7:30am next morning
– bake at 500°F for 28 min in Dutch oven with lid on, then 16-18 min with lid off
– let cool (agonizingly)
by CyclingNut27
10 Comments
Looks great!!
Wonderful job! It looks delicious.
You did!!!
I am DYING at “cold retard in fridge” 😂 I’m trying so hard to figure out what you actually meant but I’m a newbie so I really have no idea!!
Good job!
Good job!
Looks amazing! What’s your kitchen temperature?
great job! damn, that looks amazing
you absolutely did.
I checked out this community after taylor swift said she’s following sourdough blogs and now I keep getting these posts recommended. Looks good tho haha