After probably 15 loaves, I feel I got the bulk ferment time just about right. Bummed I didn’t get an ear though.
540 grams bread flour
360 grams wateri
120 grams starter
12 grams salt
Combine water, starter, and salt. Once the salt feels dissolved, add the bread flour (KA Bread Flour). Mix until combined and shaggy. Let sit one hour.
Four rounds of stretch and folds, 30 minutes between rounds.
Covered and sat on counter for about 6-6.5 hours. Did poke test. Dough had a very slow rebound so it appeared to be proofed (?). Pre-shaped. Rest covered 25 minutes. Shaped and put in a floured tea towel in an oval dish. In the fridge about 28 hours.
Preheat Dutch oven 490F one hour. Scored loaf, three ice cubes in the bottom of Dutch oven. Covered and baked 25 minutes. Dropped them to 445. Uncovered for 20 minutes. Another 5 minutes just on rack for additional color. Removed and rested for a couple hours before cutting.
Thoughts?
by sipperphoto