What went well?

It’s a soft, crusty, tangy, ENORMOUS loaf! Tastes great, nice texture, good bubbles.

What didn't?

Had the oven at 230C, but that was far too hot a burned the crust on one end. Bring down to more like 220C for this oven, then reduce after 30mins. The whole bake didn’t take an hour in the oven, only 40 mins. Could have shaped a bit better for a more even bubble distribution?

Baked: January 22nd, 2022
Posted: January 23rd, 2022

Other notes

500g Canadian Strong White 50g Wholewheat Bread Flour 50g Khorosan Flour No knead was fun - it felt like I barely fid anything. Upon shaping, the dough was quite fragile, and I may have over shaped it - tearing the gluten on the outer layer. The shape held pretty nicely though.