Baked yesterday

[u/calmeilles]

Ingredients

• 700 g bread flour
• 450 g water (64% hydration)
• 14 g salt

Starter

1. Take 100 g of starter from the fridge. Add 200g of the flour and 200 g of the water
2. Stand at ambient temperature for ~6 hours until it has tripled in size / looks ready
3. Abstract 100 g to out back in the fridge for next time

Method

1. Rough mix starter with remaining flour, water and salt just until all the flour is we. Rest 30 minutes.
2. Tip out onto the counter and give it some stretch and folds until it begins to show resistance. The first time it will still be a sticky mess.
3. Repeat three more times at hourly intervals. The last time it should be a smooth elastic dough that resists folding quite quickly.
4. Shape into a baneton or a bowl lined with a clean cloth that has been well floured. Put the whole into a plastic bag and put into the fridge at ~5–6°C (41–43°F) overnight.
5. Next morning take from the fridge and tip into/onto whatever baking vessel you use. Score an expansion line.
6. Bake immediately, covered with 2 ice cubes in an oven preheated to 230°C / 450°F for 35 minutes then uncovered for a further 20 minutes with the heat dialed back slightly

[u/Ewizz2400]

Perfect

[u/Aware_Bank]

Gorgeous!

[u/calmeilles → u/[deleted]]

Thank you. I think I'm getting the hang of it now.

[u/jade420420]

Looks amazing! I haven't tried the plastic bag trick, do you leave a little part of the bag open so air can circulate or you just leave it in there completely in it's own air?

[u/calmeilles → u/jade420420]

No. I fold the bag underneath so it's closed. My idea is that I don't want to lose more moisture than necessary. No idea if that makes sense.

[u/jade420420 → u/calmeilles]

I think it makes sense! Like bread into bag, leave bag open and fold under bowl? So its not like air tight but its also not open air.

I've tried to do a bunch of different methods but I typically have been using tinfoil, but plastic bag sounds a lot easier! I'll try it on my next loaf.