Finally got my first ear and I don't even know what I did right this time.
95g starter, 9g salt, 280ml water, 400g brown flour. 72% hydration.
Autolyse for 45 minutes, just did a few stretch and folds while working in the salt and rested it for around 8 hours at 20°C before putting it in the fridge overnight. Let it get warm for another hour or two this morning and put it into the 200°C oven on a Pizza stone. Poured some water into a tray below to keep things moist. That's it! I'll try to see if I can replicate this. Will post crumb pictures later in the comments. For now I'm just super happy it's my first beautiful loaf. 🥹
by AlexWasTakenWasTaken
1 Comment
That opened up nicely!
I’m also doing open baking, and have had several loaves fuse together before they can open up, creating a well fermented, but flatter loaf. So annoying. Starting out with lower temperature seems to work better. Maybe I’ll try 200 degrees next time, see how that works. Rules are different without a Dutch oven, which I don’t have.