This is probably my 10th loaf. I love baking but for some reason sourdough didn’t work for me. This morning I baked an amazing loaf, it was crunchy on the outside and soft/fluffy on the inside!
Here’s what I did for two loaves:
900g bread flour
100g whole wheat flour
650g water (at 86F)
20g salt
200g of starter
1h autolyse
4h bulk fermentation at 74F
2 stretch and folds and 1 coil fold (30 min apart)
25 min bench rest after pre-shaping
20 min proof on the counter
16h in the fridge
Any tips would be appreciated! Please be nice it took a long time for me to get here🥲
by Real-Lingonberry2610
7 Comments
It’s a beauty well done 😍. Chicken sambo please, mayo on one side, butter on the other. Salt and pepper.
You nailed it! 🤤
Such a good ear!
Nice job and great color!!
Yes you did!
Congratulations! I can’t really comment as I am not at this level yet, but I just find it perfect. Your bread is the objective I am pursuing! Do you know what was different this time? What is the little thing you changed that suddenly made it work?? Asking for science… 😇
As successful baker, please share what worked and how you got here.