Really exited with this loaf. After several experiments with different flours, temperatures, times and methods it feels so good to understand the dough and connect with the baking process. Sourdough bread shouldn’t be stressful. I encourage you to keep trying, it will be rewarding sooner than you expect. For this loaf I used 50% T80 flour and bread flour each, 80% hydration and 6h BF 28/29°C. Push your BF to the maximum!!!!
by gemcheff_
1 Comment
What a crumb!