u/deikitzen

( I love to scrapbook y’all )

Ingredients
350g water
100 active starter
25g molasses
10g salt
10g EVOO
10g malt powder
200g dark rye flour
250g bread flour

Combine ingredients and sit on counter for 1 hr
4 sets of stretch and folds every 1/2 hour
Bulk ferment on counter for 4 hours/ until double in size roughly
Start heating up oven with Dutch oven to 475 F while shaping
475F for 30 mins with lid on
425 F for 15 mins with lid off

Super happy with how this turned out, sorry no cut pictures haha. I made this on Wednesday and ate the last of it yesterday 😭 (Sunday )

For those that have a bottle, how do you do your pours? Do you just pour from the glass like a madman? Use the official spear? Or have another brand of pipette you use?

First loaves ever ! I made a hot honey, Brie, ham and pear sandwich first and the second night I made croque Monsieur.

Recipe (in grams and using Fahrenheit )

125g starter

325 water

500 bread flour

10 salt

1 hr rest

Stretch and folds

Rest for 4 hours until doubled

Shaped dough

Baked at 475 with lid on for 20 mins and at 425 for 15 mins with lid off for loaf on left in first pic and 25 mins at 475 with lid on and 15 mins at 425 on right

Notes: I think I should’ve used the starter closer to its peak but I fed it too early the night before. I’m going to try pumpernickel next ❤️

Would appreciate any critiques