Best loaves I’ve made yet! I think the Cambro 4qt containers help tremendously, nowhere to go but up, recipe in photos.
Followed the okaycoolgigi recipe exactly it bulk fermented from 2qts to a little over 3 qts in about 2.5 hours just inside my oven with the light on. Whole dough process took about 6 hours total from mixing to first shaping then I rested 30 mins on my counter uncovered then final shaping and fridge overnight for about 14 hours.
725g warm water
250g starter
30g salt
1000g bread flour
Rest 1 hour, stretch fold for 2 hours every 30 mins then bulk fermented til 1.5x then shape, rest 30 shape final, cold chill overnight bake 500 for 30 and 10 at 450 uncovered. I also did the 7 min score
u/raccafarian — 21 hours ago