65% hydration recipe – 325g water, 100g starter, 500g bread flour, 12 g salt. No autolyse. Stretch and fold first 2 rounds, 2 rounds of coil folds. This bulk fermented for around 11 hours (my house is cold). Shape and bench rest, then final shape (idk why I’m shaping twice but yolo) Cold proof for 12 hours. Preheat Dutch 500, score decorations. Then into 450 oven for 7 minutes, take out and do expansion score. Bake 35 minutes covered- 10 minutes uncovered. Cool 1+ hr.
Looking for a more open crumb in my next few loaves ! Any tips/ suggestions?
by littlechefRD2B
2 Comments
Looks so pretty!
I’m going to try your recipe. I can’t get an ear like that to save my life. 45° deep score. Beautiful loaf, be proud. Starting my 6th loaf tomorrow.