Flour: King Arthur Bread Flour (yay, I found some!!)
Ratios:
Leaven:
75g flour
75g water
1 tbsp starter
Dough:
75g leaven (used remainder for new starter)
385g flour
238g water
1 tsp salt
65.2% hydration
Room Temp: 74F
Humidity: 36%
Process:
Day 1: Mixed leaven, left on counter overnight
Day 2: Mixed dough, autolyse 1 hour, 6X stretch and fold, Overnight fridge proof (~15hrs)
Day 3: Baked
Removed dough from colander, placed on ungreased parchment, scored, gently settled into cold dutch oven, covered, placed in cold oven. Started oven and timer for 30 minutes at the same time (425F). At the end of 30 minutes, removed lid and baked another 25 minutes until browned. Cooled completely on rack, sliced.
Remarks: Tallest loaf yet! Could already tell during the rest that it was standing up much taller (due to reduced hydration?). The crumb was very light and the crust was crisp and thin. It was harder to slice in that placing any pressure on it at all compressed the bread. Much less sour taste, more of a bready taste (??)
Leaven made with bread flour had a beer smell, unlike previous tries that had more of a yogurt smell (AP flour).
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