I think I'll like this - some of my best looking... https://www.fermentingforfoodies.com...urdough-bread/
I followed the recipe, except I didn't have any amaranth so I substituted ground red quinoa. Fed starter in morning, bulk fermented at room temp for about 4 hours folding about four times, set outside overnight at 50 degrees F (almost steady temp all night long). Brought inside about 3PM when outside temp was 60 degrees F. Baked starting at about 5:30 PM inside preheated dutch oven; covered first 25 minutes and then 20 minutes uncovered.
I followed the recipe, except I didn't have any amaranth so I substituted ground red quinoa. Fed starter in morning, bulk fermented at room temp for about 4 hours folding about four times, set outside overnight at 50 degrees F (almost steady temp all night long). Brought inside about 3PM when outside temp was 60 degrees F. Baked starting at about 5:30 PM inside preheated dutch oven; covered first 25 minutes and then 20 minutes uncovered.
The crust is nice and chewy and the crumb is very spongy; I don't know if that is technically correct, but my wife and I like it.
Comment