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I can't believe this came out of my oven.
In Sourdough

I can’t believe this came out of my oven.


I can’t believe this came out of my oven.

by Dave6187

5 Comments

  1. Dave6187

    My wife got me a proofer for Christmas that’s been invaluable for baking in my drafty kitchen, this is the first sourdough I’ve made with it.

    I think the crumb looks pretty good, but I’m still learning to read it. What does everyone think?

    I do need to work on my scoring still

    It’s from the Perfect Loaf,

    Levain:

    24g whole wheat
    24g AP
    48g water
    48g starter

    Mixed and let rise until doubled and bubbly, took about 4hrs

    Dough
    453g whole wheat
    214g AP
    238g Bread
    638g 80deg water

    Autolyse for 1hr in the proofer set to 78

    Add in:
    95g water,
    18g salt
    144g levain

    Slap and fold until dough shows some signs of strength, about 5 minutes

    Bulk ferment in proofer at 78 for a total of 4.5hrs, 5 sets of stretch and folds every 30 min

    Final dough temp was 79deg

    Divide and pre shape, let rest for 30min.

    Shape into boules, put in bannetons in fridge overnight, about 14hrs

    Baked straight from the fridge in a DA at 450, 20min with lid on and 30min lid off

  5. Illustrious-Menu2975

    Beautiful, wheat bread, did you grind your own wheat?

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