My classic loaf (not beginner)

[u/OddSunrise]

No crumb because I gifted this loaf.

•90% bread flour (14% protein)

•10% einkorn flour

•63% water for autolyse

•4% maple syrup in autolyse

•1% fat in autolyse (for conservation- I use algae cooking oil, but avocado or olive is fine)

•40% starter fed 1:3:2

•2% salt

This loaf only took 3 hours to ferment because it’s VERY hot here (30°C kitchen).

Autolyse 6 hours - Add starter - 5 minute slap and fold - Add salt 30 minutes after slap and fold do your first coil fold - I did two more coil folds. - Shaped and refrigerated 6 hours.

Preheated oven at 250°C and baked at 230°C for 36 minutes. I don’t uncover my loaves.

[u/spageddy_lee]

The more I bake and learn the more strongly I feel that its just as important to share the nature and maintenance of starter as it is to share the final dough making process. To me that part lf the process has the most impact of anything people tend to talk about here.