First bake after a 2 year hiatus, it feels good to be back.
I recently acquired some starter from a local baker after losing my original starter and finally dedicated some time to bake again. I had to knock the rust off shaping and scoring but overall happy with the result!
by Hizdik_Fitzwell
7 Comments
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Hizdik_Fitzwell
Used Josh Weissman’s recipe as a baseline -805g KA Bread Flour -75g KA Whole Wheat -18g Salt -680g Water -175g Levain
1 hr autolyse, 2 sets of slap and folds once levain and water are incorporated. 6 sets of stretch and folds over a 2.5 hr bulk ferment. Shape and cold proof overnight.
Daowllife
Welcome back into the “fold.” 🍞🤣
Ok-Drag-1645
It’s like riding a delicious and edible bike that makes your house smell good for you apparently.
HugoSalvia
Not a single bit of rust to shake off. Hell of a good looking loaf!
7 Comments
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Used Josh Weissman’s recipe as a baseline
-805g KA Bread Flour
-75g KA Whole Wheat
-18g Salt
-680g Water
-175g Levain
1 hr autolyse, 2 sets of slap and folds once levain and water are incorporated. 6 sets of stretch and folds over a 2.5 hr bulk ferment. Shape and cold proof overnight.
Welcome back into the “fold.” 🍞🤣
It’s like riding a delicious and edible bike that makes your house smell good for you apparently.
Not a single bit of rust to shake off. Hell of a good looking loaf!
Lovely bread. Sheesh 😍
Looks beautiful 😍