Ingredient and method as follows
500g white flour (organic all purpose), 350g water, 120g starter, 8G salt
Waited about an hour then did a 10 minutes slap and fold. The during the 4hour 15 min bulk ferment I did few rounds of stretching and fold. Pre shaping and then shaping 30 minutes later and into the fridge for 8 hours. Then baked in the oven at 220 Celsius using a Brovn baking plate and dome. 30 minutes covered and then 25 minutes uncovered.
by Vivid_Imagination_53
1 Comment
Hi. Very nice loaf. Well done. There appears to be signs of weakening gluten in the largest void’s. So, I feel this was on the cusp of over proofing. Was it still warm when cut?
Happy baking