While I agreed with so many of you (who had commented on Facebook) that less holes are better to keep the butter on the bread, I made a few changes to see if I can indeed produce a loaf with a more open crumb if desired. I essentially doubled the bulk fermentation and proofing time. I also omitted the small amount of whole wheat flour called for in the recipe, especially since I regularly feed my starter with whole wheat or rye flour. Finally, from the beginning to the end (except for the proofing stage), I kept my dough inside the oven, with the light on and a cup of warm water to create a more ambient temperature. Lol, do all these steps even make any difference? Well, after waiting oh so patiently to cut into the bread, I discovered that the changes I made did create a little more open crumb but didn’t exact as drastic a difference as I had hoped. Nevertheless, the bread still tasted delicious and butter still stayed on! 😁
1. Feed starter in the morning with whole wheat flour, cover, place in oven with a cup of boiling water, lights on.
2. 12 hours later, feed starter at night with all-purpose/white flour, cover, place in oven overnight with a cup of boiling water, lights off.
60g active sourdough starter
300g bread flour
1. In the morning, mix water, starter, and salt in a medium size bowl. Add bread flour and mix to combine. Cover, place in oven with a cup of boiling water, lights on, rest 30 mins.
2. 1st stretch and fold, cover, place in oven, rest 30 mins.
3. 2nd stretch and fold, cover, place in oven, rest 30 mins.
4. 3rd stretch and fold, cover, place in oven, rest 30 mins.
5. 4th stretch and fold, cover, place in oven, rest 30 mins.
6. 1st coil fold, cover, place in oven, rest 1 hour.
7. 2nd coil fold, cover, place in oven, reheated cup of water, rest 4 hours (bulk fermentation/1st rise).
8. Shape, cover, rest 30 mins on countertop.
9. Line a large bowl with a smooth (cotton linen/flour sack) towel and sprinkle the towel with rice flour.
10. Shape the dough again, then place dough in prepared bowl (smooth side down). Sprinkle top of dough (exposed part) with a little rice flour, then fold the sides of the towel over the top of the bowl to cover the dough lightly.
11. Cover top of bowl with plastic wrap. Transfer bowl to fridge for 24 hours (proofing/2nd rise). Note: I proofed mine for 25 hours.
1. 30 minutes before baking, preheat oven to 475F with a 4 quart Dutch oven in it.
3. When it’s time, remove bowl from fridge, and turn dough out onto a sheet of parchment paper that has been lightly sprinkled with rice flour. Place parchment with dough on a plate if preferred.
5. Lightly sprinkle top of the dough with more rice flour, score it, and transfer dough with parchment to preheated Dutch oven.
7. Bake covered for 20 minutes. Uncover and lower temperature to 425F, and bake for another 15 to 20 minutes (I baked for 20 minutes). Remove from oven and let cool at least one hour (I cooled mine on a rack) before slicing.