Messing around with scoring a little more. Definitely need to work on making sure my expansion score is brought down all the way!
by Early_Recording8162
13 Comments
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Early_Recording8162
– [ ] Sourdough recipe (makes 2 loaves)
– [ ] 1000g bread flour
– [ ] 750g filtered water
– [ ] 220g starter
– [ ] 25g salt
– [ ] Autolyse flour and water for 1 hour before adding starter or salt
– [ ] Crab claw motion adding in starter
– [ ] Once combined do the same thing with salt
– [ ] Cover and Rest 10 mins
– [ ] Stretch and folds for 10 mins and then cover for 1 hour
– [ ] Do 4 sets of stretch and folds every hour until dough is finished bulk fermenting
– [ ] Shape dough
– [ ] Refrigerate for min of 12 hours. I think mine was in there like 18
– [ ] I put my dough in the freezer for about 20mins before scoring
– [ ] Score
– [ ] Bake at 500 for 6 mins with lid on. Remove and rescore expansion score. Place back in the oven with lid on for another 12mins
– [ ] Turn temp down to 450 and bake for 15 mins
– [ ] I liked the color of my dough at this point so I put the lid back on and did another 5 mins just to be sure it was baked through
marinasauce293
That’s the cutest loaf ever
VivaLasFaygo
That may be the prettiest loaf I’ve seen!
pineappleyard
wow, what a talent, I am impressed. this is one of the most beautiful loaves i’ve seen.
Does your recipe yield for two loaves?
Scary_Wrangler_234
I wish mine looked like that 😿
Miserable-Dog-837
GORGEOUS scoring!
jellosquasch
so worthy of showing off. i hope it tastes as great as it looks !!
queeca_here
When baking , what is “rescore expansion score”?
queeca_here
How is the crumb?
birdqueenx
Beautiful scoring! Great job for loaf 4 – my 4th just barely looked like bread 😂
13 Comments
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– [ ] Sourdough recipe (makes 2 loaves)
– [ ] 1000g bread flour
– [ ] 750g filtered water
– [ ] 220g starter
– [ ] 25g salt
– [ ] Autolyse flour and water for 1 hour before adding starter or salt
– [ ] Crab claw motion adding in starter
– [ ] Once combined do the same thing with salt
– [ ] Cover and Rest 10 mins
– [ ] Stretch and folds for 10 mins and then cover for 1 hour
– [ ] Do 4 sets of stretch and folds every hour until dough is finished bulk fermenting
– [ ] Shape dough
– [ ] Refrigerate for min of 12 hours. I think mine was in there like 18
– [ ] I put my dough in the freezer for about 20mins before scoring
– [ ] Score
– [ ] Bake at 500 for 6 mins with lid on. Remove and rescore expansion score. Place back in the oven with lid on for another 12mins
– [ ] Turn temp down to 450 and bake for 15 mins
– [ ] I liked the color of my dough at this point so I put the lid back on and did another 5 mins just to be sure it was baked through
That’s the cutest loaf ever
That may be the prettiest loaf I’ve seen!
wow, what a talent, I am impressed. this is one of the most beautiful loaves i’ve seen.
Does your recipe yield for two loaves?
I wish mine looked like that 😿
GORGEOUS scoring!
so worthy of showing off. i hope it tastes as great as it looks !!
When baking , what is “rescore expansion score”?
How is the crumb?
Beautiful scoring! Great job for loaf 4 – my 4th just barely looked like bread 😂
Oh my goodness!! 😳❤️😳
Bravo! That’s is a beautiful loaf.