550/413/70 plus something like 2 tsp salt. King Arthur AP flour. Autolyse of something like an hour (forgot I was doing bread); 3 stretch and folds over 3 hours (same—this is what I get for not setting my timers) followed by a 5 hour bulk ferment, then shaping, and another 1 hour rest in the “banneton” (it’s just my bowl with a dish towel) before into the oven at 450 for 30 mins covered, 30 mins uncovered. Let it sit for all of 15 mins before I decided I was too hungry to wait and cut into it. And… it may be my best loaf? Good body but soft, not gummy, with a great crunch. Not much of an ear but given that I haven’t bought a lame and used a steak knife, she ain’t bad. I’m delighted, but open to critique!
by woodandwode
6 Comments
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Oh, and I fed my starter last night, but forgot to put in the refrigerator so it sat out all night and definitely was past the ideal time for the bake
I’ve found it’s so temperature and humidity dependent that usually (for me at least) the cookie cutter recipe isnt the best.
That’s the beauty of not eating store bought bread anything you make at home is 1000 times better. It’s like we were fed cardboard all these years before we found out about sourdough bread that was being made in medieval times.
Imagine 500 years ago, people didn’t have watches, digital scales, temperature controlled ovens, they simply mixed up the ingredients, gave it time, shapped and backed. I believe they got good results too. Bread is a very natural food, very forgiving, you just need to do a few basic steps, and let nature take it’s course …
And btw your loaf looks beautiful and yummy.
Haha I love when this happens!!! Beautiful loaf