- 475g flour (~50:50 KA White WE & KA bread flour)
- 100g WW starter (generic red winter berry variety of flour
- 10g salt
- 335g RO water
Mixed all ingredients and let fermentolyze for an hour-hour fifteen (ish). 5 stretch and folds ranging 15-30m apart. Timing is terribly inexact because I have 2 kids lol. Let it bulk maybe another 45ish after that. Short ferment because my kitchen is usually 75F or higher.
Cut in half, shaped 2 loaves, stuck in bannetons in closed bags in the fridge overnight. Preheated oven to 500F for 1h with DO inside and baking stone on bottom rack. Removed from fridge and immediately scored and put on silicone mat in DO. Added 5 ice cubes for steam. 20m with lid on, reduce to 450F and bake 12 minutes more.
by Mother_of_Kiddens
2 Comments
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It’s so good even the loaf is giving u a thumb’s up xD