Mix 450g bread flour, 50g whole wheat flour, and 400g water until combined and let autolyse for 2-3 hours. Add 100g starter and 10g salt using a stand mixer and mix medium-high speed until smooth. Let the dough bulk ferment, doing a few coil folds early on, until its airy and jiggly. Preshape and bench rest for 30min, shape it, place into a banneton, and refrigerate for about 2 days. Bake in a preheated Dutch oven at 450°F covered for 25 minutes with ice, then uncover and finish at 380–420°F for another ~30 minutes until well browned. Cool before cutting.
by headbiscuitss
14 Comments
If this was my result.., I would claim to have conquered bread making.. I say bravo
Beautiful bread!
what do mean closer to your goals? This is perfection 😭😭
This is perfection to me. Beautiful loaf.
Perfect
Nice! How you get that glossy look? I just made my fist loaf and posted and it looks good but zero gloss
🤩
How do you determine where in the 40° range the uncovered temperature should be? Asking because I would LOVE to make a loaf like this and I will be starting one tomorrow!
This looks delicious!
I never thought to let it autolyse before adding the starter. Will definitely try this!
oh my, the blistering on this loaf. my mouth is watering!!!!!
gorgeous!
Nice loaf
Looks beautiful!
How do you get those air pockets? New here, my bread has some, but is definitely more dense. Thank you!