Ingredients:
• 400 g AP flour
• 100 g whole wheat flour
• 375 g water
• 100 g starter
• 10 g salt
Process:
I mixed the flour and water then let it rest for like 45 minutes. Then I added my two week old starter, mixed it in, waited 30 minutes, then added salt and the last splash of water. I did a few stretch and folds every half hour until the dough started looking smooth and a bit puffy maybe 3 hrs total. Shaped and put in the fridge overnight. The next morning I preheated the Dutch oven to 475°F for 45 minutes, scored the cold dough straight from the fridge, baked it 20 minutes covered and 25 uncovered at 450°F, and let it cool for an hour before slicing
Not a pretty loaf and tastes mildly sour. Thinking my starter has a long way to go.
by slampl
4 Comments
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Got your hydration at 77%. If you’re beginning, it’s recommended to use a 65% recipe. High hydration recipes usually take a great deal of experience to bake satisfactorily.
Congrats 🙌🏻 on your first loaf looking good👍🏻
I think you can also extend your bulk fermentation time. Looks good nonetheless!