6th loaf and so far my best imo
Recipe:
- 500 grams of unbleached bread flour.
- 100 grams starter
- 10 grams salt
- 335 grams of water (aiming for 70%)
- rough mix until shaggy, cover and stretch and fold every 30 minutes four times.
- bulk fermented for 12 hours in a 70f degree kitchen. Dough matched the temp when checked
- shaped it and placed it in a (rice flour)floured banetton .
- covered with a towel and let it cold proof in the fridge for 16 hours ( thats when i was home to bake it)
- preheated oven with dutch oven in it for 45 minutes to 450 degrees. Then dropped to 430 when i put the bread in to bake.
- took out loaf,placed it on silicone sling, and scored it
- placed it in the dutch oven and spritzed it with water, covered and baked with the lid for 35 minutes.
- took the lid off and baked it another 15 minutes uncovered.
- final loaf temp was 210 degrees Fahrenheit and let rest for 2 hours before slicing.
The final photos were the before and after the bulk fermentation.