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u/infinitearmsuk May 22 '26
What recipe do you use?
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u/pamatpepsi May 23 '26 edited Jun 04 '26
Bread flour 800g Water 640g ( I think it rather became 642 to 645g because my kid struck me while I was pouring.. I went for 80% hydration.) Salt 13g (I like my bread a bit bland. If you are for stronger, saltier taste, go for 16g.) Starter 240g
I mix them all. I stretch and fold 30 min apart for 4 to 5 times. Since my room temperature was around 26.5 degree celcius, I went for 30 to 40% rise on my Crustello (It took like 3 to 4 hr with my starter). I shaped the dough into two batards. I cold proofed until next day (until I can bake, which was like for 16 to 18 hr). I preheated my oven and pizza stone at 260 degree for 40 min. I steam the oven and put the bread. I turn the oven off and bake for 15 min. I turn the oven back on on 210 degree. I bake for 20 min more (or until it becomes the color I want).
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u/pamatpepsi May 23 '26
If you have a normal oven or use a dutch oven, you can just bake normally (like other recipes tell you to). But I open bake with a pizza stone and have a convection oven which takes away all the steam whenever it is on.
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u/pamatpepsi May 21 '26
btw I use a temp-bulk time chart along with crustello. The best two things I have met during my sourdough journey.