My usual loafRecipe Source
Here's how O rated their bake:
What went well?
I've been experimenting with time and temperature for the bulk and was really happy with the outcome this time.
Still not as tangy as I'd like. I think I could have cold proofed just a few hours longer for a bit more flavor and a bit more open crumb.
Here is my recipe, adapted from multiple sources and undergoing constant tweaking with each loaf: - 580g bread flour - 400g water - 75g starter - 14g salt - Autolyse flour and water 30 minutes - Mix in starter and salt - Bulk ferment with 6 stretch and folds at 23C 6 hours - Shape batard and cold proof in banneton at 5C 12 hours - Retard further in refrigerator 3C until ready to bake (about 7 hours for this loaf) - Bake at 425F in cast iron bread pan with lid on 30 minutes, lid off about 20 minutes