After a week of bad loaves we are back in the game
Recipe in comments
by General_Penalty_4292
4 Comments
AutoModerator
**Hello General_Penalty_4292,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
General_Penalty_4292
Matthews Cotswold flour is elite.
Recipe was low hydration to get things running smoothly again:
High levain as I was short on time and wanted to minimise gluten degredation as much as possible.
Did 1 set stretch and folds, one lamination and 3 coil folds separated by around 20 mins each.
Deliberately did my final tension roll a bit more gently during shaping to see what that does to the crumb (tbc). The other loaf from this batch sprung just a little bit higher i’d say, but not by very much. Shaping felt much nicer with a gentler final roll too
Double cut the score on this at a not-too-aggressive angle
4 Comments
**Hello General_Penalty_4292,**
#**This bot comment appears on all posts.**
***
**[Rule 5](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/) requires all sourdough photos to be accompanied by the ingredients used & process (the steps followed to make your bake). The details can be included in a picture, typed text or weblink.** **Not all posts require a photo alongside your query, but please add details in your post, so we can help.** **Posts may be removed at any time, but you will be notified.**
***
#**Being polite & respectful**
**are both extremely important in our community.** **[Read rule 1 in detail](https://www.reddit.com/r/Sourdough/wiki/sourdoughrules/).**
**Please be respectful, kind, patient & helpful to posters of all skill & knowledge levels and report offending comments/posters, or [drop us a modmail](https://www.reddit.com/message/compose?to=/r/Sourdough).**
***
**Thank you** 🙂
#**[Overproofed or underproofed?](https://www.reddit.com/r/Sourdough/wiki/reading_crumb/)**
***
#**[NEW Beginner starter FAQ guide](https://www.reddit.com/r/Sourdough/s/gnqFg7osBO)**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Sourdough) if you have any questions or concerns.*
Matthews Cotswold flour is elite.
Recipe was low hydration to get things running smoothly again:
https://preview.redd.it/nb4iggcqfbbd1.png?width=1080&format=pjpg&auto=webp&s=48184bb26a06637749363d9cb675111ea00a4826
High levain as I was short on time and wanted to minimise gluten degredation as much as possible.
Did 1 set stretch and folds, one lamination and 3 coil folds separated by around 20 mins each.
Deliberately did my final tension roll a bit more gently during shaping to see what that does to the crumb (tbc). The other loaf from this batch sprung just a little bit higher i’d say, but not by very much. Shaping felt much nicer with a gentler final roll too
Double cut the score on this at a not-too-aggressive angle
Baked at 220°C in [roasting dish](https://amzn.eu/d/08tVOBJM) for 40 min then 10 min uncovered
Hi, congratulations very nice
Beautiful! Crumb me please 🙏