1st vs 2nd loaf – what do you think? Cold-proof for 8 vs 32 hours

by websites_for_coaches

2 Comments

  1. websites_for_coaches

    Hi all,

    not sure why my text did not appear on the post so here are the details.

    I just started baking sourdough after reading on this sub for about a week or so and watching several YouTube tutorials.

    For my first batch I used this video by Gaz Oakley: [https://www.youtube.com/watch?v=GZzK-nc9POA](https://www.youtube.com/watch?v=GZzK-nc9POA)

    I picked up the starter from a local bakery so it was pretty active.
    I am based in Germany and used 405g of 550 wheat flour, 405g of tipo 00 pizza flour that I picked up in a supermarket and 90g of whole wheat flour.

    I mixed the initial dough with a Wilfa Probaker spiral mixer and batch fermented for a total of 5.5 hours in an oven with the lights on and did 3 stretch and folds and 3 coil folds.

    The first picture shows the first loaf that I baked yesterday and cold-proofed overnight (around 8 hours). The second one was in the fridge for around 32 hours.

    I am pretty happy for my first attempt but feel free to feedback. The first one was maybe a bit denser than I would have liked, I did not cut into the second one but it looks pretty good so looking forward to look at the inside later.

  2. Affenmaske

    Sehr schön! Gibts denn geschmackliche Unterschiede?

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