u/AdCheap3577

I think it may have been a tad under proofed. I attempted to make a loaf a few weeks ago and my starter was not strong enough + I definitely over proofed. So I tried to play it on the safe side this time. Also the bottom was a bit tough. I did put a baking sheet on my lower rack, but I’m thinking next time I should try using rice? I’ve seen some people do that but would love to hear any other tricks!

Recipe:
125g - Starter
300g - Water
500g - Flour
10g - Salt

Steps:

1. Mix.
2. Slap & folds for 5-10 minutes. (I’ve seen several creators on Tik Tok talking about building the gluten up front vs. leaving it as a shaggy dough, so I really wanted to try that.)
3. Rest for one hour.
4. 2 sets of stretch & folds 30 mins apart.
5. 2 sets of coil & folds 30 mins apart.
6. Bulk fermentation. (I believe I called it after 7-8 hours)
7. Laminate & shape.
8. Bench rest for 20 mins.
9. Gently reshape. Place in banneton & stitch bottom.
10. Cold proof overnight. (I think my cold proof ended up being around 18 hours.)
11. Preheat to 450°F with Dutch oven inside.
12. Bake for 30 mins lid on, 15-20 mins lid off. (I did my expansion score 7 minutes in.)
13. Take out & place on cooling rack. I cut into it a little after an hour. (I really wanted to wait the full 2 hours, but me & my husband couldn’t wait any longer lol.)

I did also mist the top of the loaf right before putting into the oven as well as when I took the lid off.