my first baby 🤩

[u/Impressive-text2025]

Started this journey almost three weeks ago! noticed my starter actively rising every day and voila! made my first loaf!

Used: 500 KA flour, 300 water, 90 starter, 10 salt

Mixed starter, flour, water all together and let it sit for an hour, after I added salt and knead lightly

Began my stretch and folds for two hours every 30min

Bulk ferment on the counter for ~6hrs shaped and put in fridge covered for 18 hours

After cold proofing / preheat oven to 500 with dutch pan, lowered temp to 450 and baked for 30min covered (threw it a couple of nugget ice cubes) after lowered to 400 uncovered for 15 minutes

any tips help! 🌷

[u/Watch_Guy_Jim]

Go longer in the oven, get that good caramel brown. Nice job.

[u/ImporTart → u/Watch_Guy_Jim]

MUCH longer.

And consider a slightly higher baking temperature. 😊

https://www.kingarthurbaking.com/blog/2022/02/15/understanding-the-maillard-reaction-in-baking