7th times the charm!

Finally got some decent rise and an airier crumb!

Ingredients:

325g water, 95g peaked starter

430g bread flour 70g wheat

11g salt

Process:

Combined water starter and flour and rested for 30 min

Added salt and mixed

4 sets of stretch and folds with an hour or two in between

12 hour total bulk ferment (my house is cold)

Wet the banneton (no liner) and sprinkled with a mix of wheat and rice flour then tapped off the excess. Quick pre shape into a dough ball then one more final shape before placing in the banneton.

Left out at room temp for 30 min threw it in the fridge to cold proof

Baked after around 16 hours of cold proofing. Was a little nervous that this loaf didn’t rise as much as previous ones during the cold proof, but was able to turn it out onto my parchment paper and held its shape without a problem. Scored about 1/2 inch deep straight down the center with a regular razor blade (haven’t invested in a lam yet). One of the cleaner scores I’ve gotten, and think the depth + centering of it made a difference.

Preheated my oven to 450 F, and baked in a preheated cast iron skillet with 2 steam trays underneath. Was going to do a 6 min score, but checked the bake after 6 min and first score seemed deep enough.

Baked for 25 min with steam and 10 min without.

Resisted the urge to slice for a couple hours, but just did and I’m pretty pleased with the crumb! Tastes good too 🙂