Rate my bunny sourdough
I was initially doing a 75% hydration sourdough but decided to only add like half of the amount of flour needed (someone pls tell me what hydration it would be now <:)
Ingredients:
1 1/2 cup water (warm)
1/2 cup starter
2 1/8 cup bread flour
2 tsp salt
Process/
- add water then starter, mix throughly
- add salt and flour, mix until mostly comes together
- rest 30 mins to absorb
- 1st stretch and fold
- rest 30 mins
- 2nd stretch and fold
- rest 30 mins
- 3rd stretch and fold
- Bulk fermented for 4 - 5 hours ( It was 80 degrees when I began bulk fermenting)
- I then tighten ball n shaped it before putting it into a strainer bowl covered with a flour dusted towel
(Btdubs it was a little hard to work with but with the power of YouTube I used a big silicone scraper spatula? To shape it cuz I don’t have a bench scraper)
- I put it in the fridge overnight to bc old proof for like 10 hours
- I preheat the oven with my Dutch oven for 450 F
- Scored da bunny :)
- put bunny on parchment paper and placed in Dutch oven in oven at 450 F with foil cover for 20 mins(Idk if it’s safe to preheat lid because the handle was not iron but like matte plastic like?)
- after 20 mins I took off foil cover and baked for another 15 mins
- I took out to cool on rack for 1 - 2 Hrs
(Note: The chocolate eyes were troublesome)
And that was it for the most part :D
Thoughts?