I wasn’t really sure whether I was eating crisps or a sourdough bread. The crackling texture was amazing.
The dough in question has 400g strong bread flour, 100g whole wheat flour, 50g starter, 10g salt. Mixed all the ingredients, created dough strength and then bulked until 50% size increase, shaped and then retarded over night. Baked at 200°C (400°F) with a lot of steam. The full recipe is taken from “The Sourdough Framework, chapter 7” – Link [https://www.the-bread-code.io/book.pdf](https://www.the-bread-code.io/book.pdf) (not sure if it’s okay to include the book download because of rule #4, please remove it).
Blisters still remain a mystery to me. But I have pinned it down to a few points:
1. High gluten flour 2. Fermentation more on the underfermented side, rather the overfermented. It seems the gluten should not be leaky in order to trap gasses and create blisters on the crust 3. Retarding at cold temperature 4. A lot of steam during baking
hungover-hippo
Ooo I love a good textured loaf
TheCrimsonKiiing
Commenting to stay looped on how this texture was achieved.
3 Comments
I wasn’t really sure whether I was eating crisps or a sourdough bread. The crackling texture was amazing.
The dough in question has 400g strong bread flour, 100g whole wheat flour, 50g starter, 10g salt. Mixed all the ingredients, created dough strength and then bulked until 50% size increase, shaped and then retarded over night. Baked at 200°C (400°F) with a lot of steam. The full recipe is taken from “The Sourdough Framework, chapter 7” – Link [https://www.the-bread-code.io/book.pdf](https://www.the-bread-code.io/book.pdf) (not sure if it’s okay to include the book download because of rule #4, please remove it).
Blisters still remain a mystery to me. But I have pinned it down to a few points:
1. High gluten flour
2. Fermentation more on the underfermented side, rather the overfermented. It seems the gluten should not be leaky in order to trap gasses and create blisters on the crust
3. Retarding at cold temperature
4. A lot of steam during baking
Ooo I love a good textured loaf
Commenting to stay looped on how this texture was achieved.