Ive had mostly bad results up until now for various reasons (under, over, wrong salt measurement and maybe using the starter at the wrong time) – had one other good bread for new years, and then two bad ones where I added double the salt by accident and just never rose.
This one used a starter I fed the night before at 1:4:4 ratio after a 1:1:1 feed earlier in that day. 350 water, 500 bread flour, 100 starter and 10 salt. I did an autolyse 30 min prior to mixing in the starter and then added the salt in the first stretch and fold. I let it rise about 8 hours from adding the starter. My home is cold ish around 68 degrees but tried to keep the dough in the oven, so it measured around 72-73 degrees throughout. Baked in a Dutch oven at 450 for 40 min and then outside of it for 10ish.
How'd I do for loaf #10?
by saybobby
1 Comment
Looks so good!!