Please give my Sourdough Country Loaf a bread score.
I adapted the Little Spoon Farm Country Loaf recipe to include some olive oil for a softer crust. My starter was born last November. Picture #2 is before the cold proof, # 3 is after the cold proof, and the rest are self explanatory.
I am wondering what the smaller holes near the top are telling me so that I can improve this loaf next time.
Ingredients Used:
100 grams starter at peak
450 grams KA Bread flour
50 grams KA WW flour
320 grams spring water, 20 grams divided
10 grams salt
20 grams EVOO
Mix starter and water until milky, add flour and mix until shaggy, cover rest 1 hour.
Dissolve salt in 20 grams reserved water, pour dissolved salt water over dough masssge in gently, and EVOO. This is where I thought I ruined it but it came together nicely and absorbed the EVOO after a 1 hour rest.
After rest l did 3 rounds Stretch & Folds every 30 minutes. I kept the dough in my bread proofing box around 74-76 degrees. It was in there for about 7-7.5 hours. Then I pre shaped, covered let rest 30 minutes, then I did the final shape, floured out I banneton seam side up, let rest for 30 minutes. Then I to the fridge for 15-16 hours for the cold retard.
Preheated oven to 500 when baking vessel inside for 30 minutes. I used a pan of water in the lower rack for steam. Let dough I banneton set at room temp while oven is pre heating. Turned onto sling, scored. Put in vessel, lid on. Baked at 450 for 25 minutes covered, then uncover and bake for 20-25 minutes. Loaf was 209 degrees. I wsit d two hours to cut it.
Please be kind this is the first time I have out myself out there like this so to say..
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Please give my Sourdough Country Loaf a bread score.
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