500g bread flour 100g active starter 325g warm water 10g salt 1. Mix starter and water together 2. Mix in flour and salt 3. Cover with damp towel and let rest for 45 mins 4. Do 3-4 sets of stretch and folds, 30 mins apart 5. Bulk fermentation: let it almost double in size. Can take 3-5 hours depending on house temp. I stick mine in oven with light on and let it rise for 3 hours. I don’t like setting it on counter overnight because I always overproof it. 6. Shape and stick in fridge for 12-24 hours 7. Preheat oven to 475F with Dutch oven inside 8. Pour a bit of rice on bottom of Dutch oven and place parchment paper with scored bread in it. 9. Cover and bake for 23 mins and uncover for 20 mins 10. Let completely cool before cutting into it
500g bread flour
100g active starter
325g warm water
10g salt
1. Mix starter and water together
2. Mix in flour and salt
3. Cover with damp towel and let rest for 45 mins
4. Do 3-4 sets of stretch and folds, 30 mins apart
5. Bulk fermentation: let it almost double in size. Can take 3-5 hours depending on house temp. I stick mine in oven with light on and let it rise for 3 hours. I don’t like setting it on counter overnight because I always overproof it.
6. Shape and stick in fridge for 12-24 hours
7. Preheat oven to 475F with Dutch oven inside
8. Pour a bit of rice on bottom of Dutch oven and place parchment paper with scored bread in it.
9. Cover and bake for 23 mins and uncover for 20 mins
10. Let completely cool before cutting into it
Her little voice is so cute😂
It’s so cute 😭😭
Haha the smile and slap! Looks delicious great job!
Hahahaha i have to every time!!!
Thank you!! 💕
YUM
Hehe thank you!!
Looks yummy
Thank you!!
Looks like bolillo salado
Oooooo!! Yummy! I would love to try that
Thanks for the recipe it looks so fluffy.
It’s sooo yummy!!