I've been working on the science of sourdough bread for months now. After giving up and restarting I was going to stop but I hate giving up!
Found American flour here, understood more of bulk fermentation, protein, hydration, etc etc.
I decided to do a simple recipe
400gr white flour
50gr spelt
50gr rye
100gr starter
360gr or 380gr water
12gr salt
Autolyse for several hours because I went out with my kids.
Came back mixed the ingredients
Did 4 stretch and folds every 15min
Let it bulk fermentation about 3-4h and thought let me put it in the fridge and get done with it tomorrow.
Shaped it next morning left it in the fridge for about 4h. Tbh I thought it was going to be a hot mess. But the crumb was amazing!
I'll show my progress pics
by juliecastin
8 Comments
This looks amazing! I have also been on the experimenting journey 🥴
Fantastic progress! 👏👏
This is goals! Well done!
Gorgeous!!
Now that’s good crumb! Bravo!
It looks great – crumbs looks so soft. Great job!
Looks perfect to me!!
If you are wanting to really get into the science of sourdough, The Bread Code on YT is amazing. He’s a German engineer who approaches bread the same way!