Finally got around to getting some batard baskets! This was my first go! I think could have proved a little longer but I started late and by the time I shaped it it was 1 am 🫠
Recipe:
825 g bread flour
175 AP flour (I ran out of bread flour)
25g salt
700g water
- mix dough, rest for 1 hour
- 4 sets of folds, 30 min apart
- bulk ferment for 7 hours (6-1am)
- cold ferment in fridge until 9 am
- pre heat DO at 475 F, bake 25 min lid on, 20 min lid off
I’m pretty proud of this loaf, but feel free to tear me apart!
by loafofadoughgirl
12 Comments
Looks beautiful. Is this one loaf nearly one kg of flour?
Looks so nice and fluffy!
This is GORGEOUS. No notes. I prefer a darker crust, but if you like it blond, you baked it perfectly. You must be a night owl, though….You stayed up till 1 a.m. to proof your dough! My bread and I are both in bed and in the fridge by 9 p.m.
Very nice! Very good crumb!
very good crumb!!! deffo sourdough goals!
Does it go into the oven directly from the fridge?
Looks lovely. How much starter did you use?
Hoisted by his own batard
Looks great! Bake it a few more minutes!
Gorgeous!
This needs another 10 minutes of bake time
Does a Banneton make a huge difference? I use a mixing bowl either coated with flour, or with a dishrag that is covered with flour. Im curious to know if it’d be worth it to buy one?