Sourdough Perfection–double fed levain, overnight cold proof October 10, 2024 Perfection–double fed levain, overnight cold proofby awaken-ing 10 Comments awaken-ing 4 weeks ago Double fed 100% hydration levain (initial feed about 4 hours before second feed, which was about 4 hours before mixing the bread)40%:60% mix of whole wheat:AP flour (~900g not counting the levain flour)75% hydration (not counting the levain water)1.85% salt27.5% levainMixed flour and water for hour long autolyse, then added levain, and salt6.5h bulk at room temperature coil folds as seemed appropriate every 30-60 minutes for the first couple hours.20 minute bench rest and then shapingFinal proof was covered in the fridge overnight (about 12h) before scoring and baking in a high steam oven for 50 minutes at 475F sneezingallergiccat 4 weeks ago Wow!! What a beautiful one! Late__tothep 4 weeks ago HERE FOR THE CRUMBBBB! Great bakes! HugoSalvia 4 weeks ago Gorgeous! TheNakedEdge 4 weeks ago What brand and model of baking pans? BattledroidE 4 weeks ago Ohh, that’s the blistered crust I live for. AlbertC0 4 weeks ago Looks good, never thought to use those tins. Do you proof and bake in those? oatmilkl0ver 4 weeks ago Gorgeous!! invitelove 4 weeks ago This is perfection! Major goals 🤪 I can’t wait to see the crumb hronikbrent 4 weeks ago Wow, that looks amazingWrite A CommentYou must be logged in to post a comment.
awaken-ing 4 weeks ago Double fed 100% hydration levain (initial feed about 4 hours before second feed, which was about 4 hours before mixing the bread)40%:60% mix of whole wheat:AP flour (~900g not counting the levain flour)75% hydration (not counting the levain water)1.85% salt27.5% levainMixed flour and water for hour long autolyse, then added levain, and salt6.5h bulk at room temperature coil folds as seemed appropriate every 30-60 minutes for the first couple hours.20 minute bench rest and then shapingFinal proof was covered in the fridge overnight (about 12h) before scoring and baking in a high steam oven for 50 minutes at 475F
10 Comments
Double fed 100% hydration levain (initial feed about 4 hours before second feed, which was about 4 hours before mixing the bread)
40%:60% mix of whole wheat:AP flour (~900g not counting the levain flour)
75% hydration (not counting the levain water)
1.85% salt
27.5% levain
Mixed flour and water for hour long autolyse, then added levain, and salt
6.5h bulk at room temperature coil folds as seemed appropriate every 30-60 minutes for the first couple hours.
20 minute bench rest and then shaping
Final proof was covered in the fridge overnight (about 12h) before scoring and baking in a high steam oven for 50 minutes at 475F
Wow!! What a beautiful one!
HERE FOR THE CRUMBBBB! Great bakes!
Gorgeous!
What brand and model of baking pans?
Ohh, that’s the blistered crust I live for.
Looks good, never thought to use those tins. Do you proof and bake in those?
Gorgeous!!
This is perfection! Major goals 🤪
I can’t wait to see the crumb
Wow, that looks amazing