We have been working on perfecting our sourdough bread for 3 months now. The flavor is wonderful. The only thing we are still working on is how to get a thinner crunchier crust. Any suggestions? Our starter is 3 months old and going strong 🙂
by VagariTurtle
3 Comments
Current ingredients:
250g active starter
725g water
25g salt
1000g flour
Mix
Sit 1 hour covered
4 sets of stretch and folds done every 30 mins
Let sit covered for about 3 hours at room temp
Place in bannetons and cold proof covered for about 12-24 hours
Bake in preheated Dutch oven at 500 degrees for 35 mins. Take top off Dutch oven and back for another 10 mins at 425.
Any suggestion to help make the crust thinner and a little crispier?
I do a lot of bread for Farmer’s Markets. I’m pretty embarrassed about some of my 1st year pics.
This legit made me smile, they’re beautiful!