Thank you those that suggested a silicon bread sling after my last post! I got one and it worked wonderfully. 💕
90 g active starter
10 g inactive refrigerated starter
300 g water
450 g AP unbleached flour
10 g salt
Combine all ingredients, let rest 30 minutes. 3x stretch/folds at 20 minute increments. Bulk ferment at 75 F to 100% rise (I meant to do 70% but missed that mark). Pre shape and let rest 20-30 minutes. Final shape and into a banneton; cold retard overnight. Preheat oven with Dutch oven inside 450 F and bake in covered DO with ice cubes 30 minutes. 15 minutes outside DO.
by WorkingMinimumMum
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