My starter was feeded the same day I made the bread with 120 grams of remilled semola + 80 grams of starter + 60 grams of warm water.
Before mixing the starter, I put 80 grams of starter into a bowl filled with 500 grams of warm water and 4 grams of sugar. I let it rest for about 15-20 minutes to remove its acid smell.
After feeded the starter, I did a 30 minutes of autolysis with 500 grams of flour and 350 grams of warm water.
I finished the dough adding 150 grams of starter, 30 grams of warm water, 10 grams of honey and 15 grams of salt.
I let it rest two hours and waited for its 50-60% volume increase; I divided the dough in half and made the loaf shape and, after two hours at room temperature (28 Celsius grade), i put them into the fridge.
Next morning (09:45), I cooked them into my dutch ovens: 250 Celsius grade for about 20 minutes, then i removed the lid, reduced the temperature at 220 Celsius grade and continue for 15-20 minutes. The last 10-15 i cooked them at 180 Celsius grade.
Sorry for my bad english 🥴
Here a photos of my second attempt. The bread seems raw but I actually took it out of the freezer.
Looks nice to me.
Thank you Barry!
Great looking loaves with nice open crumb for rimacinata. Can be more tight often. Lovely looking crust too in the middle photo.
Would be great to have a little more information about them like hydration, baking details, type of sourdough used, preferment etc.
Many thanks!
My starter was feeded the same day I made the bread with 120 grams of remilled semola + 80 grams of starter + 60 grams of warm water.
Before mixing the starter, I put 80 grams of starter into a bowl filled with 500 grams of warm water and 4 grams of sugar. I let it rest for about 15-20 minutes to remove its acid smell.
After feeded the starter, I did a 30 minutes of autolysis with 500 grams of flour and 350 grams of warm water.
I finished the dough adding 150 grams of starter, 30 grams of warm water, 10 grams of honey and 15 grams of salt.
I let it rest two hours and waited for its 50-60% volume increase; I divided the dough in half and made the loaf shape and, after two hours at room temperature (28 Celsius grade), i put them into the fridge.
Next morning (09:45), I cooked them into my dutch ovens: 250 Celsius grade for about 20 minutes, then i removed the lid, reduced the temperature at 220 Celsius grade and continue for 15-20 minutes. The last 10-15 i cooked them at 180 Celsius grade.
Sorry for my bad english 🥴
Here a photos of my second attempt. The bread seems raw but I actually took it out of the freezer.
Beautiful!