This is my 4th attempt and the first one with Cambros. I’m feeling much better about the crumb but know there’s room for improvement if you have any tips or suggestions for something new to try. (Crumb pics are from 2 different loaves but I made them the same way/same day. Forgot to get a pic of the outside of loaf 2 🤦♀️)
Recipe:
475g bread flour
100g starter
325g water
10g salt
Did 4 rounds of stretch and folds in a bowl, then transferred to a cambro for the rest of bulk ferm (8h-ish total). Then 12h-ish in the fridge.
Baked 20min at 500 lid on, 18 min at 475 lid off.
by Appropriate-Dot-6633
6 Comments
Looks beautiful!
They look really good! Cambro was a game changer for me too! 😊
That’s a perfect loaf
thats a gorgeous loaf! 😍
Protein content of flour?
Holy mooolly! So beautiful