As much as I love a good ear. That last one looks like razor blade to my mouth roof.
cferrari22
Gorgeous!!
ChartRound4661
I’m of the opinion that blistering is a defect. I might be mistaken, but I think it lowers the scores in baking competitions such as the Coupe du Monde de la Boulangerie in France.
FreshBid5295
kaaayceee
What’s your hydration percentage? Your dough looks easy to handle and mine has been so tricky I’m thinking of going lower hydration. It looks like you might have also done a cold retard based on how it’s holding its shape out of the banneton? I’m thinking I might need to try that too.
Dr-Jay-Broni
Hello, new to bread.Ive been using a recipe thats about 78% hydration to get my feet wet, uses a poolish.
Im curious as to what makes your loaves seem so much easier to handle; mine are pretty sticky, even with flouring , resting, wet hands(depending on what step im at.) Is it that your flour has 1% more protein? (using king arthur AP).
TopYeti
It looks so good I hate it, because I want to eat it
[deleted]
[deleted]
algn2
Look great! How did you get those blisters on the crust?
LostInTheWildPlace
If only… If only I hadn’t just watched Alien: Romulus.
noahbrooksofficial
How on earth does your dough not stick to your bannetons with so little flour? I’m mesmerized
RichardXV
Perfection
jus_plain_me
Don’t tease us OP! What about the inside??
dontbeanegatron
Could you maybe do a video on your folding technique? I always have trouble getting the ends tucked in neatly; my loaves look more like rolled-up air mattresses once they’re done. XD
PerformerOutside3133
Looks delicious!
Academic-Lack1310
I would love to be able to get my dough to hold its shape like these loafs. Whenever my loaves go into the oven they have already lost a lot of volume from transferring out of the banneton.
southside_jim
What’s the cross section look like ?
TheePorkchopExpress
Wow that looks fantastic. I miss baking sourdough. There’s just something therapeutic about baking in general, but sourdough especially..
18 Comments
As much as I love a good ear. That last one looks like razor blade to my mouth roof.
Gorgeous!!
I’m of the opinion that blistering is a defect. I might be mistaken, but I think it lowers the scores in baking competitions such as the Coupe du Monde de la Boulangerie in France.
What’s your hydration percentage? Your dough looks easy to handle and mine has been so tricky I’m thinking of going lower hydration. It looks like you might have also done a cold retard based on how it’s holding its shape out of the banneton? I’m thinking I might need to try that too.
Hello, new to bread.Ive been using a recipe thats about 78% hydration to get my feet wet, uses a poolish.
Im curious as to what makes your loaves seem so much easier to handle; mine are pretty sticky, even with flouring , resting, wet hands(depending on what step im at.) Is it that your flour has 1% more protein? (using king arthur AP).
It looks so good I hate it, because I want to eat it
[deleted]
Look great! How did you get those blisters on the crust?
If only… If only I hadn’t just watched Alien: Romulus.
How on earth does your dough not stick to your bannetons with so little flour? I’m mesmerized
Perfection
Don’t tease us OP! What about the inside??
Could you maybe do a video on your folding technique? I always have trouble getting the ends tucked in neatly; my loaves look more like rolled-up air mattresses once they’re done. XD
Looks delicious!
I would love to be able to get my dough to hold its shape like these loafs. Whenever my loaves go into the oven they have already lost a lot of volume from transferring out of the banneton.
What’s the cross section look like ?
Wow that looks fantastic. I miss baking sourdough. There’s just something therapeutic about baking in general, but sourdough especially..
Plus handling dough is just fun. It’s damn fun.
Good job OP, send some toast my way please.