#breadchallenge
I am an amateur experimenting and striving to become a professional and I follow several Scoolinary classes where they help me to understand the process and improve the technique.
My bread is inspired by my teacher Martino where step by step I managed to have a good sourdough where I’ve been making several loaves a day, today I can say that I am happy and satisfied with the process learned.
1. King Arthur 12.7% protein flour
I work 100% with this flour since my sourdough is in the USA.
Each loaf I make with 1/2 of Martino’s sourdough
90g sourdough

200g water

300g flour

6g salt

2. After weighing the ingredients I proceed to mix and leave it for 2 hours in autolysis process.

3. I add the salt in the form of rain, then I introduce my wet hands in the dough helping to dissolve the salt, then I lift the dough making small folds for a more secure mixing, I change to a larger container then I leave it to rest for 1 hour.

2. I check the dough, wet my hands and make folds in the dough, lift and fold, lift and fold, let it rest for 30 minutes.

3 . I check how is the gluten development process where I have to be aware that there are not too many bubbles so that the dough does not prefer the dough. Here is the important point where I decide to make one more pkiegie or not, if the dough is ready, I process to form the bread

4. Forming the bread, I spread a little flour on my table after I drop my dough I stretch in a way where I must be very careful not to lose micho oxygen, turn the front part of the dough towards the center then the back part and join the two parts where I’m doing kind of seam, the same thing I do with the corners to then roll from front to back and get to form a ball and then gently go boleando where at the same time I’m giving a more perfect shape to the bread.

5. Baskets with flour, after I have the bread ready I place in the basket the dough in the form where the base of the dough is up and I can see if there is something else to seal in the dough, I let it rest for 15 minutes to take it to the refrigerator for 24 hours for its slow fermentation.

6. Oven preparation: home oven at 450f with an empty Dutch oven for 30 minutes

7. Introduction of the bread in the Dutch oven for 20 minutes at 450f.

8. Take the lid off the pan and lower the temperature to 400f for 20 minutes more

9. As a tip it depends on how I want the crust

More crispy I let it cool on the rack

If I want a softer crust, I let the bread cool on the rack and cover the top with a linen blanket for a few minutes so that the steam does not escape from the top.

This is the whole process that I do with my bread, to get to this point I always go back to listen to the class and I feel that my technique is getting more and more perfect