I was really happy with how this loaf turned out. I had an urge to slap together some dough on Wednesday night so I grabbed my starter, but I only had 50 grams. It was 9pm so I didn't have a ton of time before bed, but I yoloed it anyway.
50g starter (1:1:1)
500g flour
350g water
10g salt
Warmed water to around 70°F, then mixed with starter. (I was shooting for ambient temperature which was 73°F at the time)
Mix salt and flour then add to starter/water mixture.
Stretch and fold 4 times, 30 minutes apart.
Bulk ferment at 73°F on counter for 12 hours
Cold proof in 39°F fridge for 12 hours
Baked in a large preheated Dutch oven at 475F for 35 mins, bake uncovered for 15 minutes or until desired color is achieved
by jammyishere
7 Comments
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That’s a gorgeous loaf.
Great oven spring, well done!
This is beautiful!
That crumb looks fantastic!! Excellent job😍
Looks great! Is your DO enamled?
Just perfectly fermented. Wow.