I make a sandwich every few days. 100g starter, 550g flour (100 wwf + 450 bf), 375g water, 12g salt, 25g olive oil.
* mix until all flour gone then fermentolyze
* 4 stretch and folds
* bulk until 75% rise
* preshape to strengthen gluten
* Shape and put in loaf pan
* cold ferment 18hrs.
* take out and bench rest 1 hour
* score and bake.
For baking this time rather than wait for preheat, I started covered in cold oven, set temp to 425⁰F, when it got to temp I let it go for another 15 mins, then removed cover and let finish for 20 mins.
by tcumber
8 Comments
Gorgeous!
Look man. You nailed fermentation and the rest of the process.
Cold oven hot oven whatever. It barely makes a difference. Fermentation is king
Amazing looking loaf!
Could you elaborate on preshaping & then shaping right after? What is the difference between the two steps, and is there a rest period between?
Turn that into a grilled cheese or some other dope sandwich so I can see it in all its glory
Looks fantastic!
Exactly how I set my pans! Just smaller loaf pans….
Looks great! I usually don’t cover mine, just plop it in a cold oven, set the temp to 200°C and bake it for 30-40 mins (I just keep an eye on it till it looks done).
I ordered a cast-iron loaf pan. I’m excited. This is inspiring. Thanks for sharing.