u/Kenny_Stapler

Prime brisket from Costco. Cooked overnight at 250° in my PBv4ps2. Pulled when probe tender (~12 hours) Currently under wraps and being held at 150° until I say when.

Bonus Pics: That liquid gold 🥇

Up Next: Ribs and Pork Belly...

500g White Bread Flour (100%)

325g Water @ 90°F (65%)

100g Levain (100% Hydration)

10g Salt (2%)

Mix (paddle) and knead (hook) in a stand mixer

Bulk ferment for 5-6 hours at 78°-80°F

2-3 Sets of coil folds in the first 2 hours

Turn out, pre-shape, rest, final shape

Place into banneton for final proof (1hr)

Place into fridge for 24 hour cold retard

Bake in preheated Dutch oven for 25 minutes covered then 20 minutes uncovered at 450°F

First Pic is how it started 2 months ago. Remaining pics were from this weekend (recipe x4).

How's my crumb looking? How can I improve?

-500g Bread Flour

-325g Water (90F)

-100g Starter

-10g Salt

-Dissolve starter into warm (90F) water; Use water temp calculator to determine water temp for desired dough temp

-Add flour and salt

-Mix in stand mixer with paddle attachment until well combined (~1 min)

-Let sit for 20 minutes (fermentalyse)

-Knead with dough hook on speed 2 for 5-8 minutes or until dough climbs up hook and passes the window pane test

-Turn out on to bench

-Perform slap and folds until dough looks smooth and taut (as needed)

-Place dough into straight sided container

-Bulk ferment for ~5 hours or until dough has increased 50%-70% (dependant on dough/ambient temp)

-Coil folds as needed (1-3 during the first 2 hours of BF)

-Pre-shape:

-Mist your bench, hands, and scraper with water

-Turn dough out onto bench

-Pull top portion of dough down halfway over itself; pull the right side in, pull the left side in, pull the bottom up all the way over itself

-If dough feels strong, flip over and pull into a tight ball

-If dough is still slack, repeat the proccess by pulling in the newly formed corners then flip over and pull into a tight ball

-Bench rest for 15 minutes

-Final shape (same steps as above) and place into floured banneton

-Proof in banneton for 1 hour

-Flour the exposed surface, cover, and refrigerate for 16-48 hours

-Remove and score with a ""+""

-On bake day: Preheat dutch oven oven to 500 degrees for 30-60min

-Place into dutch oven and give 2-3 spritzes of water

-Lower oven temp to 450

-Bake covered for 25min then uncovered for 15-20min

-Remove bread from dutch oven and cool on a rack for at least 2 hours or until bread no longer feels warm

-Slice and enjoy