I can always tell if it’s going to be a good loaf by the cold proof

This was probably the best cold proof I’ve done and I just knew before baking it that it would be a good loaf.

I was right! It turned out gorgeous.

Recipe:

500g bread flour

150g starter

315g warm water

10g salt

I fed my starter the night before so it was doubled in the morning. Mixed my loaf and let sit for an hour. Added 10g of salt and did 1st s&f. Did 2 more s&f (3 total) and then let bulk ferment from 1pm to about 11pm (I was out all day). Shaped and put into my oval banneton, covered with the shower cap, and let cold proof overnight. Baked at 10am this morning!

For baking I pre heated the oven to 500°f and then accidentally baked it at 500 for 30mins instead of lowering to 450 but it seemed ok! Then I lowered to 425°f with the top off for 15mins and then let cool!

Haven’t cut into it yet but will send a crum pic once home 🙂