Dining and Cooking
Sourdough

This Has Got To Be My Favorite Crumb Thus Far!


This Has Got To Be My Favorite Crumb Thus Far!



by BreadTherapy

10 Comments

  1. BreadTherapy

    Specs:

    (Makes two loaves)

    64g whole wheat flour (8%)

    736g bread flour (92%)

    600g water- reserve 20g for adding salt (75%)

    160g ripe sourdough starter (20%)

    16g fine sea salt (2%)

    Method:

    •The night before, feed starter and autolyse flours and water for 12 hours

    •About 30min before adding starter, check autolyse for dry bits, and stretch and fold it

    •Add starter using Rubaud kneading method

    *30min rest

    —

    •Add salt and reserved water using Rubaud kneading method

    *30min rest

    —

    •Strong stretch & fold

    *30min rest

    —

    •Laminate dough

    *1hr rest

    —

    •1 round of coil folds every hour for a total of three rounds of coil folds

    *Let dough rest until end of bulk fermentation~ about nine hours from the time starter was added

    —

    •Preshape

    *30min rest

    —

    •Shape into batard

    *Cold retard for 16 hours

    —

    •Preheat cast iron Dutch oven for 1hr at 500°f

    •Score loaf

    •Spritz a few times with water

    •Bake covered at 500°f for 4min

    —

    •Lower temperature to 480°f, bake covered for 14min

    •Uncover and admire oven spring

    —

    •Lower temperature to 420°f, bake uncovered for 15min

    •Rotate loaf, lower temperature to 400°f, bake for 15min

    —

    •Lower temperature to 350°f, bake for 12min

    •Lower temperature to 300°f, bake until desired color is reached (30min for this loaf)

    —

    •Move loaf to a cooling rack and wait until morning before slicing

  3. RuthTheWidow

    Your recipe is stellar, these results are mind boggling!! (congrats)

  4. Equivalent_Champion

    Congratulations!! This is so sweet ❤️

  5. jgvania

    It’s literally another kind of bun in the oven. Nice announcement. Congratulations.

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