As the titles says, the bake on this was pretty haphazard.
450g strong white bread flower
100g starter
300g water
10g salt
Starter was way passed it peak, but I thought it wouldn't hurt to try and bake with it. I kind of bunged everything in together then did 3 lots of stretch and folks and 2 coil folds about 30 mins – 45 apart.
When it came to shaping the bread I had kind of forgot about it and it definitely looked overproofed. Was a bit of a sticky mess, but got there eventually. I think letting it rest for 30 mins before doing the final shaping made a different. Then proofed in the fridge overnight.
I have been chasing the little bread belly, and the 7 minute scoring definitely made a difference with this. In one of my previous posts I was pondering if my Dutch even was too small, and I think I am going to invest in a bigger one not to get those squished looking ends on either side.
by 1nchofdust
4 Comments
Looks so pretty! How deep do you score your loaves? I’ve just used a kitchen knife for my first few loaves but have no clue how deep to cut to control the score as it bakes
That score looks great, I’m still trying to get the hang of it. Do you mind clarifying what you mean by a 7 minute score? Is that just how long it took? I’ve been trying to get mine from fridge to score to oven very quickly but would love to spend a few more minutes getting it looking pretty..
Beautiful! Was this with a knife or a lame?
What do you dust the top of the loaf with? The scoring came out so well and beautiful. I have used all purpose flour and rice flour but mine the design doesn’t come out so prominent.