Feb 26 • BreadScore™ Requests 📥
Low starter recipe
Finally back from vacation and got my starter out from the fridge 3 days before this bake. It doubled in size in 4 hours day of with a stiffer feed. For this loaf, I did 75g starter, 350g water, 500g bread flour, 10g salt. I mixed my starter, water, and flour first and let it rest for an hour before mixing in my salt. I also let that rest for an hour before doing 2 sets of stretch and folds and 1 set of coil folds. I let it bulk ferment for about 6 hours total at around 74 degrees. I did shaping, let it rest, final shaping, and threw into banneton for overnight cold proof. Baked at 475 for 25 minutes lid on and 15 minutes at 450 lid off. I waited an hour and a half before cutting into it. This is one of my highest rising loaves yet but I can’t seem to get rid of the big holes, I’m going for a tighter crumb. Thank you!
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Low starter recipe
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