Dough: – 250g bread flour – 125g water (100 degree F) – 10g salt – 2.5g yeast
Process: – Make poolish and let sit on counter overnight. About 12 hours. – Mix poolish with water and flour. Autolyse for 20-30 minutes. – Add salt and yeast – Mix and knead – Bulk ferment for about 3 hours at room temperature – Put in loaf pan and proof about 1.5 hours – Baked at 425 for about 20mins – Dropped temp to 400 for about 30 mins
bardianofyore
Almost want to call it pretty. Looks fantastic
cantstopwontstopGME
I want a patty melt with a grilled cheese and blt on the side. Please and thanks
13 Comments
Never seen a better crumb than this! Open, yet small pores, and homogenous
Woah this is one of the best sandwich loaves I’ve ever seen, amazing job!
Do you mind sharing your method?
Absolutely incredible crumb. What was the method?
Poolish:
– 250g bread flour
– 250g water (90 degrees F)
– .2g yeast
Dough:
– 250g bread flour
– 125g water (100 degree F)
– 10g salt
– 2.5g yeast
Process:
– Make poolish and let sit on counter overnight. About 12 hours.
– Mix poolish with water and flour. Autolyse for 20-30 minutes.
– Add salt and yeast
– Mix and knead
– Bulk ferment for about 3 hours at room temperature
– Put in loaf pan and proof about 1.5 hours
– Baked at 425 for about 20mins
– Dropped temp to 400 for about 30 mins
Almost want to call it pretty. Looks fantastic
I want a patty melt with a grilled cheese and blt on the side. Please and thanks
Gorgeous crumb!
That’s an unbelievable crumb.
Whoa that crumb is insane!
This is triggering my trypophobia
I love the light and airiness of it.
Looks nice!