Got to make bread today for the first time in a while, I got my starter rehydrated and back to action after some time away. Starters need to be fed and taken care of every day.
It was the 1st time I tried a new technique of drying the starter on parchment paper in the sun and cracking it up to use again later
I think it turnt out to be one of my best loaves, the percentages for a loaf if you make sour dough yourself.
- 260g flour (51.6%)
- 6g salt (1.19%)
- 193g water (38%)
- 45g starter (8.9%)
Baked at 450 with the lid on the dutch oven for 22 mins, and than 22mins with the lid off. Turnt off the oven, left for 15 more minutes without opening the door.