i now have far too much bread for a one person household so it’s time for a break 😂 but my goodness who knew a loaf of bread could bring so much happiness!
110g starter, 490g bread flour, 299g water, 12g salt.
mix the starter with the water, add most of it to the flour, mix mix mix, wait 15 mins, add the rest of the starter/water and the salt, mix mix mix until you don’t feel the salt anymore. wait 30 mins and start stretch and folds, 4 sets over 2 hours, bulk ferment in the oven with the light on for 5 hours, preshape, back in the oven for another hour, take it out, preheat oven with dutch oven inside, shape, score, into the dutch oven & bake 30 mins at 480 covered, 20 mins uncovered at 445, take out and let cool overnight.
yes i skip the cold proofing completely, this is just what works for me and my bread apparently.
by moodymystik
8 Comments
I wish I could give you 100 upvotes because you didn’t squeeze that bread like it owes you money! lol.
Beautiful job on your loaf, great work!
Congrats! Looks delicious!!
Perfect sandwich loaf!
Looks great! Nice work!
Newbie question—using the oven light gives a little warmth for the bulk fermenting?
Can I achieve something similar with a 1:1 poolish using active dry yeast? I’m more of a pizza maker but want to get into bread
Looks stunning!
I’m new to baking sourdough so this may or may not be a silly question but when you take the lid off the dutch oven and lower the heat, do you leave the bread in there while it decreases in temp or take it out then out it in after it has decreased? And if you leave it in with the lid off, is it time starting after the oven reaches the second temp or as soon as you remove the lid (and wait for the temp to decrease)?