•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 24hrs before slicing
isaidiwantitoff
wow
Lullubyforadog
This is simply a beauty!!! I can’t wait to bake one by myself in the near future 😫
resurrectedbydick
Nice one. The 12 hrs long autolysis is new to me, but I will certainly try!
saidthetomato
That is a glorious loaf
marsupialcinderella
Wow. Just wow. Gorgeous! How do you stand waiting 24 hours? Have you tried a shorter, yet still long, wait time, like 8 hours? Did it make that big of a difference?
chaos_and_zen
Interesting how you are slowly decreasing the oven temp multiple times. I’m a newbie still trying to find the sweet spot for baking times/temps.
I’m definitely going to try your method on my next bake!
EDIT: this loaf is so damn beautiful!
paodin
Looks fab 😋🤩
us3r2206
Looks amazing, 9/10 Crumb is 10/10 Crust looks a bit too thick and dark, how does it hold up next day?
John_Michael_Kane_
This is amazing and I’m going to try it this weekend!
Question for you. What’s the temperature of your kitchen?
P.S. How can you look at that and wait 24 to slice? You cray.
RichardXV
Of all the loaves on your profile I find this one to be the best. It doesn’t have the so called (useless) ear that everyone seems to look for, but it has the perfect uniform open crumb and signs of great gluten development. I can only attribute it to the lamination. Well done!
PurpleyPineapple
That crumb… How does it feel to be living my dream? 🥲
jamesholden68
That’s a beautiful loaf of bread! The total bake time is 90 minutes?
jones61
That is beautiful!
elcapitan115
Nice! What ratio do you use to feed your starter 12 hours before putting it into the mix? Do you feed before this 12 hrs prd?
RobThomasBouchard
Before you shape into batards, are you getting roughly a 100%rise (during your bulk) your loaf looks amazing btw!
purpleppleateranon
Wow that crumb is perfection
lino_d_mata
Almost looked like a cross section of a crossaint at first glance. That’s how beautiful it looks!
International_Push13
Incredible results, would you ever consider making a video of the process? I’d be really interested in seeing your methods for doing the stretch and folds, and the final shaping. I find these steps very hard for a high hydration dough
bunjamin0422
This is beautiful! I’m saving the recipe.
RevolutionarySale161
Whoa, you autolyse for 12 hrs? Is this something that’s common to do! I’ve been making sourdough for a few years and I haven’t come across something like that often…
zole2112
Looks really good, excellent job!
Mad_Madam_Mom
Absolutely gorgeous! I don’t think I could eat it after all that work and such beautiful results!
25 Comments
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 24hrs before slicing
wow
This is simply a beauty!!! I can’t wait to bake one by myself in the near future 😫
Nice one. The 12 hrs long autolysis is new to me, but I will certainly try!
That is a glorious loaf
Wow. Just wow. Gorgeous! How do you stand waiting 24 hours? Have you tried a shorter, yet still long, wait time, like 8 hours? Did it make that big of a difference?
Interesting how you are slowly decreasing the oven temp multiple times. I’m a newbie still trying to find the sweet spot for baking times/temps.
I’m definitely going to try your method on my next bake!
EDIT: this loaf is so damn beautiful!
Looks fab 😋🤩
Looks amazing, 9/10
Crumb is 10/10
Crust looks a bit too thick and dark, how does it hold up next day?
This is amazing and I’m going to try it this weekend!
Question for you. What’s the temperature of your kitchen?
P.S. How can you look at that and wait 24 to slice? You cray.
Of all the loaves on your profile I find this one to be the best. It doesn’t have the so called (useless) ear that everyone seems to look for, but it has the perfect uniform open crumb and signs of great gluten development. I can only attribute it to the lamination. Well done!
That crumb… How does it feel to be living my dream? 🥲
That’s a beautiful loaf of bread! The total bake time is 90 minutes?
That is beautiful!
Nice! What ratio do you use to feed your starter 12 hours before putting it into the mix? Do you feed before this 12 hrs prd?
Before you shape into batards, are you getting roughly a 100%rise (during your bulk) your loaf looks amazing btw!
Wow that crumb is perfection
Almost looked like a cross section of a crossaint at first glance. That’s how beautiful it looks!
Incredible results, would you ever consider making a video of the process? I’d be really interested in seeing your methods for doing the stretch and folds, and the final shaping. I find these steps very hard for a high hydration dough
This is beautiful! I’m saving the recipe.
Whoa, you autolyse for 12 hrs? Is this something that’s common to do! I’ve been making sourdough for a few years and I haven’t come across something like that often…
Looks really good, excellent job!
Absolutely gorgeous! I don’t think I could eat it after all that work and such beautiful results!
Amazing!
Gorgeous