My last few bakes have been ok, but the rise was never enough. I changed 2 things this time around:
- Less water in the mix
- tried the not-pre-heated Dutch oven method for the first time
The taste is good – it’s the perfect level of sour for me. The crust is ok, but I should’ve maybe kept it in the oven to get more crunch? Either way I’m happy that it’s so airy inside!
110g starter
450g bread flour
50g whole wheat flour
315g water
10g salt
Mixed everything and let it rest for an hour. Did stretch and fold 1 hour in, and once again 2 hours in.
Fast forward 8 hours, the dough doubled (maybe a little more than double even). Shaped and put it in proofing basket for 20 hours.
Scored the dough and placed directly in the Dutch oven (room temperature), and placed in 450F oven with lid on. Baked 35 min, removed the lid, and baked another 20 min.
by TheSheepSleeps
4 Comments
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What a beautiful loaf 😮💨
It looks amazing, nice job!
Gorgeous bake