- 400 g bread flour
- 100 g whole wheat
- 375 g water
- 200 g sourdough starter, 100% hydration, passed float test
- 10 g salt
Procedure:
– Took yeast outta fridge, fed it in the morning, then made levain at night (25 g starter, 100 g flour half wheat half bread, 100 g water) —> ready in around 10 hours
– No autolyse, just mix and stretch/fold every hour
– baked at 485 for 20 minutes, lid on then 265 for 25, lid off
Notes:
– Added ~130 g (100 bread, 30 whole wheat) flour, 2 g salt after mixing everything to reduce hydration
– Worked in a little more water because it got too dry (~ 1/4 cup), honesty played by ear
Any advice on how to improve this recipe? Next time, I want to have larger bubbles/ less dense and a crispier crust, since the crust turned out to be very chewy and leathery.
Thanks for letting me share this accomplishment! 🙂
by couch_potato815
6 Comments
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+ overnight proofing
I followed The Perfect Loaf’s recipe on YT twice now and both gave me the best loaves I made!
This is a beautiful loaf!
That’s a very good looking loaf. Great job!
Looks amazing! I’m wondering if the chewiness was due to cranking the heat down. Higher heat will give you more crisp.