Ingredients:
– 50g active starter
– 375g room temperature water
– 500g bread flour
– 10g salt
Method:
I make a mix of 1:1:1 water, old starter, and flour the night before beginning. I leave this on the bench overnight to have a super happy and active starter.
I do four sets of stretch and folds 30 minutes apart, followed by a 7 hour bulk ferment in the hot water cupboard. I transfer to the fridge to cold proof for about 16 hours but have gone up to 24.
I preheat the oven with a Dutch oven in it at 240°C for an hour. I score and spray the loaf with water before baking with the lid on for 30 minutes, followed by 8 minutes at 210°C with the lid off. Next time I'll add another 7ish minutes at that temperature as the crust is a little lighter than ideal.
by thatseraphimguy
11 Comments
Looks amazing!
That looks great!
Good job!! I know the feeling, and it will only get better. 👍🏻
Looks beautiful ❤️ Great job 👍
That is lovely!
Did you pre shape and bench rest before putting into the fridge? Seems like those details are missing. Brilliant loaf!
Details please
Way to go !! I’m still working on getting an ear on my loaves so I’m a little jealous. It looks beautiful & I bet it tastes great too.
Nice to see others taking months! Gives me hope! Your bread looks delicious. 👍🏻
Looks delicious!!
Way to go!