1kg BF, 30% starter, 55% hydration, method mostly from King Arthur's "Extra Tangy" recipe:
I made a preferment of starter, water, and 600g of flour on three days ago at about noon that I let sit in a proofing cabinet at 75° for about three hours before putting it in the fridge for the night. I took it out the next morning, added my remaining flour, and kneaded before letting it bulk in the cabinet for six hours, then pre-shaping and proofing a further two hours. Finally, I took it out this morning and essentially put it straight in the oven for 15 minutes, covered and about 12 uncovered at 425° and 20% steam.
You may be wondering about salt — I forgot it and this bread tasted very lame! Incredible bummer, given this is my favorite bake so far, though I do think I overdid the bulk and correspondingly rushed the second proof. Onward & upward.
by calamityofsolonglife
4 Comments
It looks amazing! Too bad about the salt, I have been there myself 😅
Wow!
Awesome, looks like every bun were fighting for the space
Salted butter is your friend! (You might only need a pound to get through that loaf.)