I've finally gotten the loaf I've been looking for. I've been trying for weeks to get it and I finally did!! Now I just have to see if I can replicate it!
80g starter, 400g bread flour, 272g water, 8g salt.
Mix flour, water, starter and fermentolyze 30 minutes. Add salt, pincer/mix and rest 30 minutes. Then 4 sets of stretch and folds, 2 at 20 minutes apart, and then 30 minutes in between 3 and 4. Dough temperature was 73° throughout and BF was 10hr 20 minutes. Shaping got a little wonky so the loaf was a little uneven but nothing that can't be fixed! Rest in the fridge for 10 hours. Remove from fridge and let it come to room temperature, and rest until it passes the poke test (about 3 hours for me). Once ready, stick it in the freezer while the oven preheats. Remove from freezer, score, bake with lid on and 3 ice cubes in DO at 475 for 25 minutes, then lid off until golden brown.
So happy with how this turned out! Ive found that letting the shaped loaf come to room temperature and using the poke test before baking gives me a better idea of if it's ready or not so if you're still getting slightly under proofed loaves like I was even after a long BF, maybe try it next time!
by JCJ23
12 Comments
Great lookin loaf!
I love the sourdough photography shared in this community. There should be an end of year competition for the best loaf/crumb reveal or something. Bonus points for dogs.
How quickly did the dough spring back for you in the poke test?
so beautiful!!
Wow it’s gorgeous!!!
What does putting in the freezer do?
This looks gorgeous!
Omg someone please teach me how to make this kind of bread 😩
That’s a beautiful crumb
I think it’s the crumb the dog has been looking for too…..
Dangit….
I haven’t made loaf bread in about 10 months (moving, travel, working all got in the way plus my starter died) and this post is the catalyst for me starting up again. It’s about to be bread city up in here.
This is absurd, do you remember what % rise you pushed bulk to?
Im inclined to replicate this routine exactly next time as I think we often underestimate how much the post-shape proof impacts final crumb structure, this sounds super interesting.