Can’t take photos to save my life, but I just wanted to share this loaf since I finally managed to make it both look and taste really nice! Two years of sporadic baking and a few months of consistent baking, later.
This was my first time trying a fermentolyse instead of an autolyse. Hard to say how much that contributed to the result, but this is by far the best crumb I’ve achieved.
Recipe
Fermentolyse (45 min)
– 43 g whole egg
– 247 g water
– 52,2 g stiff sourdough (60 % hydration) (13 % inoculation)
– 200 g stone milled bread flour (12 % protein)
– 165 g Caputo Manitoba Oro (14 % protein)
– 20 g WW flour, 15 g rye flour
Added
– 9,5 g salt
– 20 g water (hydration excl. starter = 77,5 %)
Method
Machine knead 5 min
Start temp.: 23,8°C
Performed 1 S&F and 1 CF an hour apart
Bulk ferment time: 5 h 15 min
Final temp.:~25°C
Shaped at 65 % rise. Rest 10 min in banneton at room temp. (20°C in my case)
13 h cold proof before baking on steel at 230°C for 25 min, followed by 25 min at 210°C
I let it cool for about 4 hours before cutting.
Also I just bought a pH meter which I haven’t tried yet bc I haven’t gotten around to getting demineralised water. But will for sure try on my next bake!
by r8ar8son
6 Comments
Beautiful!
Did you score twice? I’ve found my loaves will start to open in the oven but stop with about an inch of crumb showing. If I rescore about 10 mins into the bake I get another inch of crumb but then it stops and the crust is setting up and there no more oven spring. I can’t figure out how people are getting these huge stretches like on your loaf.
EDIT: shaped at *60 % rise. Not that it matters much but right shall be right, as we say in Swedish.
Beautifully done!
Tell me you are rich without telling me you are rich: using egg in your bread? 😱
Beautiful loaf!
Manitoba oro is the bomb. It’s pricey here, around $6/kg, but it’s fun to work with.