375g bread flour
75g whole wheat flour
50g rye flour
375g water
100g starter
10g salt
Method:
2 hr autolyse
Mix salt and starter in
6x coils in 30 mins increments
Pre-shape
Final shape
Initial Fermentation – 6 hrs @ 70-75 degrees
Cold Fermentation – 18 hrs
Baked at 475f for 20 mins ( lid on) and then 40 mins at 430f (lid off)
by Frosty-Ferret9772
14 Comments
My feedback is as follows: Keep doing exactly what you’re doing. Loaf looks great.
Those bunnies look like they need to be toasted and buttered. Your crust is gorgeous – I might try that 475F for 20 mins (lid on) and 40 mins at 430F (lid off) with my next loaf.
You don’t need feedback.
Amazing
Nice job, give Yoursrlf a pat on the back
It looks amazing don’t change a thing. I’ve been a pro baker for 20 years now. I could sell that in Copenhagen for 20 USD at least.
I would cry happy tears if my loaf came out like this
👌🤤
Ohh f you xD Great job!
Looks great to me
When you say initial fermentation 6 hours, is that the total time of autolyse / your coiling or a separate fermentation period.
If you can bake a loaf like that, you have to ask for something more specific than “feedback please”. You know your bread turned out well and visually there’s nothing wrong with it. When you’re getting results like this, stuff you can change is a matter of preference rather than “fixing” a mistake in your process. This just comes across as fishing for compliments.
Looks amazing, keep at it!
Amazing