Used a new covered loaf baker… and I think it came out pretty good! How can I improve this crumb? Always looking to get better!
by waltersdogmom
6 Comments
thegreatestd
What am I doing wrong….
chickenmfnuggets
That looks amazing! Well done 🙌
If you want a more open crumb then increase the hydration %
Dirrtnastyyy
Beautiful!
waltersdogmom
Thanks all! This is one of my better outcomes! But it didn’t come without plenty of failed attempts along the way.
Here is the process and recipe that works best for me:
Ingredients:
• Water: 375g (adjust temperature based on the season: 60-65°F in summer, 85-90°F in winter) • Bread Flour: 450g •100g active bubbly starter • Whole Wheat Flour: 50g • Salt: 10g • Additional Water: 10g
Instructions:
1. Feed and refresh starter the day before or the morning of baking
2. Mix and Autolyse: • In a large glass mixing bowl, add 375g water. • Mix in 100g of the prepared starter. • Add 450g bread flour and 50g whole wheat flour. Mix until fully combined (about 4 minutes). • Cover and allow the dough to rest (fermentolyse) for 30 minutes. 3. Add Salt: • Add 10g salt and 10g additional water to the dough. Mix thoroughly until the dough becomes smooth and elastic (4-8 minutes). 4. Stretch and Folds: • Perform stretch and folds every 30-60 minutes, for a total of 3 to 4 sets. Keep the dough covered between sets. 5. Bulk Fermentation: • Let the dough rise by about 30-40%. This may take 3-4 hours in warmer months or 8-12 hours in cooler months. 6. Divide and Shape: • Turn the dough out of the bowl and pre-shape it into one large loaf. 7. Proofing: • Place the pre-shaped dough into a floured banneton or a loaf pan. Cover and refrigerate for 8-24 hours before baking. 8. Prepare for Baking: • Preheat your oven to 500°F (230°C). • Score the top of the loaf as desired. • Bake in the preheated oven for 55 minutes, covered.
6 Comments
What am I doing wrong….
That looks amazing! Well done 🙌
If you want a more open crumb then increase the hydration %
Beautiful!
Thanks all! This is one of my better outcomes! But it didn’t come without plenty of failed attempts along the way.
Here is the process and recipe that works best for me:
Ingredients:
• Water: 375g (adjust temperature based on the season: 60-65°F in summer, 85-90°F in winter)
• Bread Flour: 450g
•100g active bubbly starter
• Whole Wheat Flour: 50g
• Salt: 10g
• Additional Water: 10g
Instructions:
1. Feed and refresh starter the day before or the morning of baking
2. Mix and Autolyse:
• In a large glass mixing bowl, add 375g water.
• Mix in 100g of the prepared starter.
• Add 450g bread flour and 50g whole wheat flour. Mix until fully combined (about 4 minutes).
• Cover and allow the dough to rest (fermentolyse) for 30 minutes.
3. Add Salt:
• Add 10g salt and 10g additional water to the dough. Mix thoroughly until the dough becomes smooth and elastic (4-8 minutes).
4. Stretch and Folds:
• Perform stretch and folds every 30-60 minutes, for a total of 3 to 4 sets. Keep the dough covered between sets.
5. Bulk Fermentation:
• Let the dough rise by about 30-40%. This may take 3-4 hours in warmer months or 8-12 hours in cooler months.
6. Divide and Shape:
• Turn the dough out of the bowl and pre-shape it into one large loaf.
7. Proofing:
• Place the pre-shaped dough into a floured banneton or a loaf pan. Cover and refrigerate for 8-24 hours before baking.
8. Prepare for Baking:
• Preheat your oven to 500°F (230°C).
• Score the top of the loaf as desired.
• Bake in the preheated oven for 55 minutes, covered.
11/10. well done.
Oh bro YES 10/10 that looks goooood