That moment we live for!

There’s nothing quite as satisfying as when you take the top off our DO and seeing a great ear, incredible oven spring and the perfect example of an artisan loaf. Only those of us that spend the hours striving for the perfect loaf understand that feeling. When I asked my wife to video me opening the DO, she looked at me like I grew a third eye and asked “why” I just told her “you wouldn’t understand.

600 g bread flour. 425 g water 100 g starter. 10 g salt. Mix everything in stand mixer and fermentalyse for 30 minutes. Dough temp 79* One round of slap and folds. Rest 15 minutes then 4 rounds of S&F every 1/2 hour. Keeping dough in oven with the light on. BF till dough rose about 50% then pre shape and final shape. Cold Ferment 18hours then baked at 450 covered for 25 minutes uncovered at 425 for 25once it’s cool I’ll post the crumb shot.