Dining and Cooking
Proud of this loaf, rate my bread!
In Sourdough

Proud of this loaf, rate my bread!


For 2 loaves:
1000g bread flour
770g water
200g starter
20g salt

Method:
30 min autolyse
Added starter, continuous stretch and fold for 15 minutes
5 rounds of 4 stretch and folds every hour
Total bulk fermentation 8 hours
Cold proof ~20 hours
Baked at 500°F for 20 minutes lid on, 450°F for 20 minutes lid off

by rascal1215

7 Comments

  3. No_Opportunity_1502

    Bf of 8 hours? Isn’t that a bit much? Or are you in a cold place