I've been building my starter for weeks and this is my first bake! I used one of Claire Saffitz' recipes that's 50% whole wheat and 75% hydration. Fermented in the fridge for 1 day and baked in a Dutch oven. The crust nice and crisp, but maybe too thick on the bottom. Going to try to go for 80% hydration next time.
by N474L-3
2 Comments
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Looks great for a first time especially considering you used 50% whole wheat. That’s a much harder flour to work with. Looks a bit underproofed so I’d remember that. You also may want to back up and use it just some high protein bread flour and dial back the whole wheat to 10% or less until you get the hang of it. Again though, really good loaf for first try!