I made a sandwich loaf and your typical oval with the same dough. Yet to rip into the sandwich loaf because I’ll be sharing that with friends, but WOW I have never had such a great open crumb in the year I’ve been experimenting with my starter!! I’m so pleased with how it came out; I had a sensationalllll avocado toast for breakfast this morning!
First proof was 13 hours in the fridge overnight, then final proof for 6.5 hours on the counter. Shaped and sat in the fridge for 20 minutes. Baked at 470° for 20 minutes and 430° for another 20 w lid off (my oven can be fickle, but I definitely forgot to lower the temp on the oval loaf which is why it’s so dark lol).
For the 2 loaves I split 300g starter, 700g water, 1000g bread flour, 20g salt. (recipe by Conley Kipp on tik tok)
by Top-Philosopher7408