Feel like I’ve been progressing in my sourdough baking and I am ready for some second opinions on the loaf and things I might improve! Thoughts on the crumb?
by Ok-Geologist-4694
6 Comments
Ok-Geologist-4694
Recipe:
700 g flour (500 bread flour, 100 whole wheat, 100 rye) 525g water 84 deg (75%) 140g starter 14g salt
1 hr autolyse
Add starter and salt, then Over next hour, basic kneading/stretch and fold/lamination every 15 min
Divide dough and preshape
Bulk fermentation until aliquot doubles (for me this took 6-7 hrs), coil folds every hour 3 times
Shape into boule
Cold retard 48 hrs for this loaf
Preheat oven 500 deg for 45 min with Dutch oven inside.
Score bread, lay on parchment, and add to Dutch oven, stick four out five ice cubes outside parchment paper, and spray with water.
Bake 20 min with lid on, reduce to 450 deg and bake with lid off for 40 min.
Jack_Ship
Great. You did great. Hope to do as well.
smvd29
I looovee your pattern! How do you keep your cuts so even?
Kiem01
Everything looks good to me! I just prefer a bit more of an oven spring but then again that bread looks pretty huge so it might be deceptive on how it looks. I’m guessing it’s at least 1000g+ dough before the bake.
6 Comments
Recipe:
700 g flour (500 bread flour, 100 whole wheat, 100 rye)
525g water 84 deg (75%)
140g starter
14g salt
1 hr autolyse
Add starter and salt, then Over next hour, basic kneading/stretch and fold/lamination every 15 min
Divide dough and preshape
Bulk fermentation until aliquot doubles (for me this took 6-7 hrs), coil folds every hour 3 times
Shape into boule
Cold retard 48 hrs for this loaf
Preheat oven 500 deg for 45 min with Dutch oven inside.
Score bread, lay on parchment, and add to Dutch oven, stick four out five ice cubes outside parchment paper, and spray with water.
Bake 20 min with lid on, reduce to 450 deg and bake with lid off for 40 min.
Great. You did great. Hope to do as well.
I looovee your pattern! How do you keep your cuts so even?
Everything looks good to me! I just prefer a bit more of an oven spring but then again that bread looks pretty huge so it might be deceptive on how it looks. I’m guessing it’s at least 1000g+ dough before the bake.
Yummy
That’s a beautiful loaf. Your scoring is lovely!