One of my best loafs but not perfect
My oven spring is good(?) but I feel like it could be rounder, do you know what I mean? I am quite happy about the ear tho!!:))
My process:
- Mixed 320 warm tap water (i live in switzerland so the tap is best) with 120g of peak starter.
- Added 450g white bread flour and 50g whole wheat (same as my starter).
- Added 10g of salt and mixed well into a shaggy dough.
After 30min I did my first strech&folds but I did quite a few and well so that the dough is holding up.
Then again strech & folds after 30min the 2x coil folds each again after 30min.
I started mixing everything together at 2:45 was done with the folds at around 5:30.
I let it bulk ferment until around 10:30. Then shaped and put it into the baneton in the fridge over night. This morning at around 11am I baked it. In the preheated dutch oven at 250celsius for 30min then 225 for 10min uncovered.