I've used an italian 000 pizza flour this time and It's working great. But I'm not sure if it's the flour or the fact I preheated my dutch oven this time. 520 gr pizza flour, 300 gr warm water, 100 gr ripe sourdough starter, 14 gr salt and a drizzle of rapsöl(sorry, i measured with my heart) started with no autolyse, when the starter was at peak (18:00/6PM) I kneaded the dough for 5 minutes then after 40 minutes did 4 stretch and folds each 40-50 min apart, shaped at 23:20/11:20PM put it in my banneton (does that mean the bulk fermentation was 5 and a half hours? )and let it rest for like 5-10 minutes on my counter until I cleaned up my kitchen then I put it in the fridge overnight. I got it out the fridge today at 11 and let it rest on the counter until i preheated my oven and my dutch oven. Then baked it for 50 minutes(25 covered, 25 uncovered) I really love it this time, it is really fluffy, the crumb is perfect for us and the crust is thin but crunchy enough. Is there a hack to make sure it will turn out the same next time or is it also about luck? The crust is missing in one of the pics because i couldn't help myself😅
by Sensitive-Project296
4 Comments
Oh my gosh this is so nice!! Sorry I don’t know how to replicate this, in fact i wish mine would come out like this too 🤩 I’m going to try following your steps to making this! If you follow the exact same steps for another loaf, will you let us know how it comes out? Same/different?
Looks lovely!!
how does it come with 0 0 flour? that’s of course my go to pizza crust flour but I never tried it in a normal loaf
The flour shouldn’t make much difference to the taste. The 00 flour comes with different levels of protein. It’s a very highly refined flower, so that might have something to do with it, but I doubt it. I think your technique and your cold proofing were the keys here. It’s a beautiful looking loaf. Congrats!