Scorecard
7.4/ 10
- Spring7 out of 10
- Ear7 out of 10
- Crust8 out of 10
- Crumb7 out of 10
- Flavor8 out of 10
Tang3/5sourness, not averaged
Recipe
- 500 gFlourKing Arthur bread flour
- 320 gWater
- 100 gStarter
- 10 gSalt
Flour blend
- 500 gKing Arthur bread flour100%
Baker's %: 64% hydration · 67% total, counting the starter at 100% hydration · 20% starter · 2% salt
- Bulk
- 4h
- Cold retard
- 48h
- Bake
- 220°C / 428°F · lid on 18 min → 210°C / 410°F · lid off 16 min
48 hours in the fridge. I usually stop at 24. That's the beauty of cold fermentation: it gives you flexibility that same-day sourdough doesn't.
Timeline
- Mix — 100 g active starter, 320 g water and 500 g King Arthur bread flour straight into the bowl.
- Salt — 10 g.
- Bulk — 4 h.
- Shape — then straight into the fridge.
- Cold retard — 48 h.
- Bake — straight from the fridge, scored cold: 220 °C / 428 °F lid on 18 min, then 210 °C / 410 °F lid off 16 min.
Notes
- Pulled it out cold and it still had some fight left.
- Next one: 72 h, or olives.
