My first time trying the autolyse method. I enjoyed making it and came out to be so soft, easy to cut and pretty tasty. Cut the bread probably 1 and 1/2 hrs of cooling since we couldn’t wait and want that fresh and warm bread.
What do you think of this bread?
Recipe:
Autolyse method
Mix 500g AP flour and 225 warm water
Let sit for 1 hour
Add 125g starter & 12g salt with a bit of water
Start S&F #1 let sit 30mins
S&F #2 add inclusions/fold it in
Finish S&F #3 and #4
Continue Bulk fermentation for another 5-6 hours
Shape and cold proof for about 14 hours
Score and Bake 475 degrees 30mins w/ Lid and 450 degrees 20mins w/o lid
by Key_Two_2404
8 Comments
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I need this in my life. Yummy 😋
I think that looks so yummy. 😋
That’s my favorite combo. Now let it sit on the counter for two or three days and the flavors blend, the crust gets crispy, and each thin slice is a piece of heaven. Can’t wait? Then slap a fried egg, avocado and some Herdez, yeah baby… I mean mui bien
Edit: I meant to compliment you on the size, distribution, and amount of both cheddar and Jalapeños. Perfecto!
Heaven!
I love it 😍
Me likes! 🤤 just what I need for this weekend. Please send!
But what does the Aussie think?