Best Loaf Yet?
Same recipe... 165g starter, 400g water, 15g sea salt and 650g bread flour. Mixed by hand, kneaded 10 minutes, allowed to rest 1 hour before completing 4 sets of stretch and folds 30 minutes apart. Bulk fermented roughly 9 hours at 72°. Shaped then placed into a bowl lined with a lightly floured tea towel. Allowed another hour on the counter before placing it in the refrigerator to cold proof overnight. Preheated oven to 500°, removed bread loaf from refrigerator, scored (I attempted a pretty bee design, however, it did what it does in the oven) then baked in parchment lined DO covered for 10 minutes, reduced heat to 475° and baked 25 minutes, uncovered, reduced heat to 450° and baked 25 minutes. Turned oven off and allowed bread to remain in oven an additional 5 minutes. Cooled at room temperature for 2 hours before cutting. Photos included are of dough when I decided to shape, beautifully browned crust with an equally beautiful ear, bottom crust and inside when cut.
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Best Loaf Yet?
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