The best oven spring ever! I’ve learned so much from this subreddit!
Not a big fan of the big bubbles in the cross section, but the slices turned out nice and airy, the way I like them.
40g starter
280g water
400g flour
3.2g salt
1 hour autolyse
Add starter and salt
Street and fold every 30 minutes 4 times
Bulk ferment until doubles
Shape in bowl (Elaine Boddy’s method)
Shock in freezer for 10 minutes (it’s hot at my place. I wanted to stop fermentation right away)
Cold proof in fridge for 12 hours
Bake covered in preheated oven at 480F for 25 minutes and uncovered at 430F for 20 minutes
by butterfly-pea
3 Comments
That is a beautiful loaf!
How do you get that. Do you just cut deep?
Nice ear, however it is underproofed that’s why you saw those big alveoli 🙁