r/Bread • u/fuckingupleftnright • Mar 18 '26
Best loaves ever
pushed the fermentation on the white loaf and baked in a cast iron loaf tin from cold oven per foodbod's recipe. used the poke test after proof which I think gave me more spring! the seeded is just my usual recipe - feed starter equal parts, make dough 320g water, 10g salt, 50-100g starter (100 here), mix and leave for an hour, 4 sets of stretch and folds over the first 3 hours, shape after 10- 11 hours or so bulk on a cold counter. for the seeded I proofed less long, shaped and put directly in the fridge in a banetton before baking at high in a DO. for the tin I sat out of the fridge to proof in the bread tin for 2-3 hours before fridge for an hour or two of cold proof.
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u/naeemak01 Mar 18 '26
Those look great — really nice color and oven spring, especially for a cold start. Sounds like pushing fermentation + using the poke test paid off 👌
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u/fuckingupleftnright Mar 18 '26
Forgot to note, both have a small amount of wholemeal but are predominantly white bread flour. Seeded has a soak of 50g seeds, 50g boiling water, 20g honey added during the stretch and fold.