Flavor is great and crumb was pretty good. Slightly moist, but very soft. Crispy crust. Maybe wanted a bit more oven spring? Would love some feedback on things I could approve based on how y’all feel about these pics/recipe! Always looking to improve.
Recipe:
700g bread flour
300g whole wheat
200g starter (1:1:1 ratio)
760g water
22g salt
Mix flour & water – Autolyse for 1 hour.
Add starter and a salt, stand mix on low until thoroughly combined, then mix on medium low for 5 minutes for gluten development.
Bulk ferment until roughly 60% rise, and dough is jiggly / aerated. Shape and cold ferment overnight. Bake at 450, covered in DO 20 minutes. Remove lid, drop temp to 425, and bake for 25 mins or until crust is nice and dark.
by shtoonkeyg