My recipe was:
100g starter
500g bread flour
12g kosher salt
350g spring water
All of the ingredients were mixed together and left to rest for 30 min. I then did 2 stretch and folds and 2 coil folds, all spaced 30 minutes apart. My dough temp averaged between 74-75, so I aimed for a 60% rise. (It was a bit tough to tell if i actually was at 60% given that my dough had a nice dome on top, so I kind of guesstimated.) The dough was pre-shaped and given a 30 min bench rest before final shaping. I then put it in the fridge until I was ready to bake the next day (about 21 hours). Right before baking, I put two ice cubes in the corners of my loaf pan, between the paper and pan itself. I then baked for 25 minutes covered at 450F and 10ish min uncovered at 425F.
My starter, Pam (short for Pamphlet), is just over 2 weeks old, so I was expecting that perhaps the first few loaves might be underwhelming. I'm super thrilled with how this turned out, and it tastes amazing! If there's anything that y'all would change about the process I used, I'm all ears 🙂
by burritopolice
8 Comments
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Looks amazing!
That looks so good! Great job
Looks awesome!! I wish my loaves looked half that good!! I’m still learning myself 😉
How do you feed your starter(flour type and ratio), how fast does your starter peak, at what amount(double? More? Less?), and at what temp?
Hell YA
what did you use to bake in?
Nice!