Ingredients
• Active Starter: 100g (70% AP 30% Whole Wheat).
• Water: 330g (room temperature, filtered).
• Honey: 100g.
• Flour: 500g All-Purpose (I didn’t have bread flour 😕).
• Salt: 12g fine sea salt.
Process
Mix: Dissolved the starter and honey in water until milky. Added flour and salt until a shaggy, sticky mass formed in a steel bowl.
Bulk Fermentation: Roughly 5 hours at 75°F. Performed 4 rounds of stretch and folds every 30 minutes.
Shape: Pre-shape and let rest for 30 minutes. Final shaped into a round boule and placed in a floured banneton.
Cold Proof: Refrigerate for approximately 12 hours.
Bake: Preheated a Dutch oven at 500°F for 45 minutes.
– Lid On: 30 minutes at 450°F.
– Lid Off: 15 minutes at 425°F
by LoResKronk
12 Comments
Looks great!
That’s beautiful! Congrats!
You did REALLY well! First loaf and then this result with AP flour?! 👏👏👏
Beauty!
You did beautiful!
holy shit, looks amazing!!
Nice job! I think I over fermented my bulk fermentation. It was a sticky mess and I couldn’t shape it. I threw it out. 😞
Looks great. 100g of honey? Is there an extra zero on that?
Martin
Looks perfect, no notes!
Looks good! let’s see the cut to check the inside!
First loaf? Dude…. Look at those spirals.
How does it taste? Is it very sweet? I put 20g of honey in mine once and it was quite sweet for a sandwich bread
Superb!!!! Congratulations. 👍👍👍👍👍😋